Breakfast · Brunch · Main Dishes

Cheesy Spinach and Avocado Egg Scramble

Cheesy Spinach and Avocado Egg Scramble
Serves: 3-4   Start to Finish: 25 minutes

2 tablespoons Unsalted Butter
1-2 cloves Garlic, minced
5 ounces fresh Baby Spinach Leaves
6 Eggs (cage-free, vegetarian-fed, organic)
2 tablespoons Whole Milk (or cream or half-and-half)
1/4 teaspoon Sea Salt, fine-grain
3/4 cup shredded Jack Cheese, about 3 ounces
1 ripe Avocado, peeled and diced

To Make
In a medium size bowl, crack eggs and beat with milk and salt. Set side.
Heat medium size skillet over medium heat. Add butter and minced garlic
to pan. When garlic begins to sizzle, cook for 1-2 minutes. Add spinach
leaves to butter and garlic, tossing until wilted, about 2-3 minutes.
Poor in egg mixture. When the edges begin to set, drag a spoon down
the middle of the pan, allowing the liquid egg to fill in the space created.
Cut through the pan enough times so that all liquid egg is moving around.
When eggs are about done, add shredded cheese and diced avocados.
When cheese is melted and eggs are cooked to your liking, remove from heat
and serve immediately.

I served this scramble for brunch along side strips of classic cinnamon toast 
and homemade strawberry sauce for topping and dipping. This whole brunch
comes together quickly and requires easy ingredients, many of which I 
typically have on hand. 

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