Monday, May 2, 2011

SPINACH AND EGGS


Fresh spinach is available at the New Bern Farmer's Market.  I bought some, and it's super fresh and delicious.  Spinach is a cool-weather crop, so it's available locally in the spring and fall.  We love it in a salad or sauteed simply in olive oil and garlic as a side dish.

Time is short for this wonderful nutrient-laden veggie.  If you want your beta carotene, iron, calcium and folate, better get on over to the Farmer's Market this Saturday.  Buying local produce means you skip the heavy pesticides used on commercially grown veggies.  R Garden, Putnam Family Farms and Scott Organic Farm are three of my favorite vendors at the market.  They also sell strawberries, lettuce, beets, sweet potatoes, tomatoes, scallions, cucumbers and zucchini.  The tomatoes and cukes are greenhouse grown, but the zucchini at Putnam Family Farms is field grown.  Their field-grown tomatoes will be available in three short weeks.  They have an interesting system, where they sow the seeds in the field, then cover the row with "tents" that are removable on warm days.  This enables them to harvest field-grown vegetables well before other farmers.  

When you get your spinach, save some of it to make this great breakfast.  Spinach and eggs are a great start for your day!

Spinach and Eggs
Rating:  9 out of 10

INGREDIENTS:  1 Tbsp. Smart Balance buttery spread (or olive oil or butter)
1/3 cup chopped onion, preferably sweet onion
1/2 tsp. minced or grated garlic (1 small clove)
3 cups chopped fresh spinach
2 pinches sea salt or kosher salt
4 eggs, preferably free range
1/4 cup heavy cream (or half and half or milk)
3 Tbsp. finely grated Parmesan cheese
1/4 cup grated extra-sharp cheddar cheese
1/4 cup grated Monterey Jack with Jalapeno Pepper cheese
Big pinch grated fresh nutmeg
Big pinch black pepper

In large heavy skillet or cast-iron pan, using medium heat, saute onion and garlic in Smart Balance till soft, about 3 minutes.  Increase heat to medium-high.  Add spinach and salt and stir till spinach wilts, about 3 minutes.  In medium bowl, whisk together eggs, cream, cheeses, nutmeg and pepper.  Pour over veggies in skillet.  Decrease heat to medium.  Stir mixture with spatula or spoon till eggs are softly set, about 2 minutes.  Yield:  2 servings


2 comments:

  1. I grow a lot of chard in my garden and I do a similar recipe with chard. It is also delicious. Diane

    ReplyDelete

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