Spinach & Artichoke Scramble* Recipe
heirloom grape tomatoes, Boursin, gruyere & cream cheese with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3
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Ingredients
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Vegetables
Dairy
Other
Method
Preparation
- 1
Cook the Hashbrowns or Grits
If using hashbrowns, cook them according to package instructions until crispy. If using grits, prepare according to package instructions.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add spinach, artichoke hearts, and heirloom grape tomatoes. Sauté for about 5 minutes until the spinach is wilted and the tomatoes are softened.
- 3
Mix the Eggs
In a large bowl, whisk together the eggs, salt, and black pepper until fully combined.
- 4
Combine Ingredients
Once the vegetables are cooked, reduce heat to low and pour the egg mixture into the skillet. Stir gently to combine with the vegetables. Add Boursin, Gruyere, and cream cheese, stirring until melted and creamy.