Serve this spinach scramble with some ham or sausage and bread for breakfast.I do not use milk or heavy cream since there is soy sauce in the recipe, which I would think is not the best match when used together.The egg and spinach recipe is healthier this way but may not be practical as I need another recipe to use up the yolks. Some people prefer to separate the egg whites from the yolk and use only the white for this recipe.Dish out to enjoy this excellent breakfast dish.I like to cook until the eggs are just set, but you can continue stir-frying it until thoroughly cooked. Continue mixing the eggs with the spinach until it achieves the desired doneness.I prefer only using a small amount to enhance the flavor but not to make it too spicy for breakfast. Add half a teaspoon of red pepper flakes (cayenne pepper flakes).I only add a small amount so that the cheese will not overpower the flavor of the spinach. You can add more if you prefer a cheesy scrambled egg. Next, sprinkle some shredded parmesan cheese, goat cheese, or cheddar cheese on the eggs.This way will help to let the spinach adhere securely to the egg scramble. When the egg is just short of setting completely, return the wilted spinach and give it a few quick stirs.Once the egg at the bottom of the wok starts to set, push the newly formed egg layer to the edge and let the remaining egg liquid flow to the clean area of the wok. When the oil is heated to medium, pour the egg mixture into the wok, and swirl the wok to spread it, forming a thin, soft layer.Add 2 tbsp of oil into the wok, preferably a well-seasoned cast-iron wok that is non-stick.
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