This is a fridge clean out type of breakfast. I had spinach left from my chicken the other night (another post about that later), and always have cheese and bacon bits. I’m trying to be purposeful in using the leftover produce from other things I’ve cooked. Now to come up with something for the ⅔ full bag of shredded cabbage…
Scrambled Eggs Florentine
1 T butter
½ t minced garlic (from a jar)
4 handfuls baby spinach
2 T bacon bits (from a pouch)
2 eggs
Salt and pepper
⅓ c shredded mozzarella cheese
1 T grated Parmesan cheese
Melt butter over medium heat in a skillet with a lid. Add garlic and cook until it starts to sizzle. Add spinach and cook until wilted. Sprinkle bacon bits around and stir in, and spread spinach out in skillet.
Turn heat to low. Crack eggs on spinach and season with salt and pepper (go easy on the salt as the bacon and Parmesan are salty). Quickly scramble eggs into spinach. Turn heat up to medium and cook until eggs are almost done. Sprinkle mozzarella and parm on top, put lid on skillet, and turn heat to very low. Let sit 5 min for cheese to melt, turn off heat, remove lid, and mix cheese into scramble. Serve.
