May 09, 2008
Sandra Lee's Florentine Scramble
Start to Finish: 15 minutes
1 1/2 cups refrigerated egg product, Egg Beaters®
1/4 cup finely chopped fresh basil
1 tablespoon grated Parmesan cheese, DiGiorno®
1/3 cup frozen cut spinach, cooked, Birds Eye®
1/2 cup petite diced tomatoes with sweet onion and garlic, drained, S&W®
Butter-flavor cooking spray, Mazola Pure®
1. In a small bowl, stir together egg product, basil, and Parmesan cheese; set aside.
2. Squeeze any excess water from spinach; place in a microwave-safe bowl. Stir in tomatoes. Cover and microwave on high setting (100% power) for 1 minute; set aside.
3. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into pan. As egg starts to set, scramble using a wooden spoon or spatula.
4. When eggs are almost cooked, sprinkle in spinach and tomatoes. Fold until combined and eggs are just cooked through. Do not overcook eggs or they will become watery. Makes 4 servings