Yield: 4 servings
|10 ounces||Frozen chopped spinach|
|\N \N||Thawed overnight in the refrigerator; squeezed dry|
|8 larges||Eggs; beaten|
|2 teaspoons||Dried basil|
|¼ teaspoon||Black pepper|
|½ cup||Grated Parmesan cheese|
|2 \N||Plum tomatoes; diced|
MAKES 4 SERVINGS OVO-LACTO
Begin by preparing the eggs. While the cheese is melting in the last step.
toast English muffins and slice oranges. Arrange the eggs, muffins and oranges on separate plates or on a single large platter. Pass apple butter to spread on the muffins instead of regular butter.
Add eggs, basil, salt and pepper to large, lightly oiled nonstick skillet over medium-high heat. Cook, stirring with spatula, until eggs are almost set. Reduce heat to medium low. Add spinach to eggs, working quickly with fork to break up spinach and mix into eggs.
Add cheese; stir to combine. Top with tomatoes. Cover pan and remove from heat. Let stand until cheese melts, about 5 minutes. Makes 4 servings.
PER ½-CUP SERVING: 230 CAL.; 19G PROT.; 14G TOTAL FAT (5G SAT. FAT); 7G CARB.; 432MG CHOL.; 521MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 56 Converted by MM_Buster v2.0l.