Spinach & Tomato Scramble

I'm not big on omelets, mostly because I worry that the eggs will not cook completely on the inside.  So instead of making omelets, I just make egg scrambles – however, if you actually KNOW how to make omelets properly, this is obviously easy enough to do that way LOL

This recipe is quite basic and something I just made up this week when I was hungry for breakfast.  Therefore, it only serves 1 – and of course, you can double/etc.

• 1 clove garlic. sliced very thin
• 2 eggs, scrambled
• 1 c. raw baby spinach
• 1/4 c. evaporated milk
• 1 Tbs. olive or canola oil
• 1 small plum tomato, sliced
• slice of pepperjack cheese, optional
• Salt & pepper to taste

First, slice the garlic very thinly.  I slice rather than crush because it seems to retain the flavor better.

Heat the oil in a skillet and add the garlic, heating until it starts to crisp and get fragrant.

Add the spinach and a sprinkling of salt.

While spinach is wilting, slice tomatoes and scramble eggs. Add milk to eggs (I use evaporated milk as it isn't as hard on my stomach and also makes the eggs creamier)

Depending on how you like your tomatoes, you can either add them when you add the spinach or wait and add them with the eggs.  Obviously, the longer you cook them, the softer they will be.

Add the eggs and scramble   Once the eggs are fully cooked, serve.  I've also added a slice of pepperjack cheese to finish it off, or occasionally break it up into pieces and add it when I added the eggs.

This was such a delicious surprise, I try to make it several times a week. I plan on trying it with an egg substitute this week, just to see if there's any difference, considering how much flavor you get from the rest of the ingredients.

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