- 12 oz spinach leaves
- 2 Tbsp. olive oil
- 1/2 cup minced onion
- 1 clove garlic, minced
- 4 Tbsp. heavy cream
- 8 eggs, beaten
- salt and pepper to taste
- 1/2 tsp. dried thyme leaves
- 2 Tbsp. grated Parmesan cheese
Preparation:
Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion and garlic until crisp tender, about 5 minutes. Add the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.In small bowl, beat cream with eggs, salt, pepper, and thyme until foamy. Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4-5 minutes longer. Sprinkle with cheese and serve.
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