Spinach Scrambled Eggs
Ingredients
Instructions
- Heat half the butter in a large nonstick skillet on medium heat. Cook spinach until just wilted. Remove from the pan and drain on paper towels. Cover to keep warm.
- Broil the pancetta until crisp. Cover to keep warm.
- Whisk the eggs and cream in a large bowl until combined. Season to taste. Heat the remaining butter in the same skillet on low heat. Cook the egg mixture, stirring gently with a wide spatula, until creamy and almost set.
- Top the toast with pancetta, scrambled eggs, then spinach.
Nutrition & Diet Analysis (per serving)
370
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).