California Scramble Avocado Spinach (Print Version)
# Ingredients:
01 -
8 large eggs
02 -
1 tablespoon whole milk
03 -
2 tablespoons unsalted butter, divided
04 -
1 poblano pepper, diced
05 -
1 cup shredded cheddar cheese, divided
06 -
½ cup chopped spinach
07 -
1 Roma tomato, diced
08 -
1 avocado, sliced
09 -
¼ cup microgreens
10 -
Hot sauce (optional)
# Instructions:
01 -
Crack the eggs into a medium bowl, then whisk together with the whole milk until smooth and uniform. Set aside.
02 -
Add 1 tablespoon of the butter to a large skillet and heat over medium heat. Once the butter is melted, add the poblano pepper and saute for 3-4 minutes until softened.
03 -
Add the remaining butter to the skillet. Once melted, add the egg mixture along with the cheese, spinach, and tomato. Cook for 5-6 minutes, scrambling the mixture as it cooks.
04 -
After it’s done cooking, transfer to plates and garnish with avocado, microgreens, and hot sauce if desired.
# Notes:
01 -
Leftovers keep in the fridge for 1-2 days, but this recipe does not freeze well.
02 -
Feel free to substitute Colby jack or pepper jack cheese if desired.
03 -
Use your favorite hot sauce, such as Chipotle Cholula.
04 -
Use a bell pepper instead of a poblano for less spice, or a jalapeno for more spice.