{This week’s menu is posted.}
Things have been way crazier these past few days than I could have predicted. I didn’t even attempt the Vegetable Enchiladas I had planned on making. School work has me completely stressed, so I’ve been pretty glued to my desk rather than the stove.
However, last night I had to eat something other than salad and cheese quesadillas {this would be my major pregnancy craving}. Mostly because I was out of salad dressing and tortillas.
After rummaging through the kitchen, because I didn’t even make it to the grocery for my weekly trip, I found a bag of frozen spinach in the freezer I had planned on using for the enchiladas. I also had some cheese left that had been meant for the enchiladas as well. This dish is the result of my search.
Spinach with Cheese and Egg
Ingredients:
- 3 cups frozen spinach, cooked
- 2 eggs
- 1/4 cup shredded cheese {I used Sharp Cheese}
Directions:
- Start eggs in a frying pan on medium-high heat.
- When eggs are about halfway done dump in spinach. Mix thoroughly.
- When the eggs and spinach are almost completely done mix in the cheese.
Grade: B
Comments: This is way more spinach than egg. I really threw the egg in there solely to add some protein. It was a good quick dinner that I could make and eat in between corporate tax problems, but I knew I was going to require a snack later in the night {and I was right}. You could easily add more vegetables if you wanted more of a veggie scramble. You could also add more eggs and make it more like an omelet. Either way, I can definitely see myself whipping it up again when I am in a hurry. It would probably also make a great breakfast.
