OMG, much to my surprise, I just discovered this morning that after 7 years of low-carb food blogging, I’ve never put my Dad’s and my favorite way to fix eggs on the blog!! He was a fighter pilot and this is what he always cooked himself when he came home late-night after one of his TDY flights and dinner was long over. :) I have my Chicken with Spinach Cheese and Eggs uploaded………..but not the base recipe! Shame on me. So I’m adding it to the collection for anyone who has never cooked or experienced this delicious way to eat eggs. You may like more spinach in yours, but I like it kind of light so the eggs “shine through” with their flavor. This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.
If using frozen spinach, you will only need 1/2 cup, thawed, squeezed in a towel to remove water.
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5 large eggs, beaten
1 T. unsalted butter
1 packed cup spinach leaves, coarsely chopped
DIRECTIONS: Melt butter in 7″ non-stick skillet over medium heat. Add spinach and saute gently, stirring with rubber spatula, just until leaves and stems are wilted a bit. Spread spinach evenly over bottom of the pan. Slowly pour beaten eggs evenly over the spinach trying not to disturb the spinach. Slowly slide the setting-up part of the eggs to the center of the pan. Repeat that sliding in to the middle with your spatula until most of the mixture in no longer pure liquid but still quite moist. Flip chunks of the nearly finished eggs over (I do it in four motions/quadrants of the skillet) to the other side and cook until all egg white spots appear to be set and no longer gelatinous. Serve at once with tasty BACON!!!
NUTRITIONAL INFO: Makes 2 adult servings, each contains:
18.25 g fat
1.5 g carbs, 0.7 g fiber, 0.8 g NET CARBS
16.2 g protein
165 mg sodium