Serves: 6
Total Calories: 80
Cook spinach in salted water just until tender. Remove from stove and pour out as much liquor as possible. Chop spinach. Lightly brown 1 tablespoon butter in skillet, then add spinach. Sprinkle with black pepper and cook until there is no remaining juice. Add eggs and scramble until eggs are done.
This Spinach Scrambled with Eggs recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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