Soft Scrambled Eggs with Fresh Yummies Recipe

3/4 - 1 cup baby spinach leaves (a handful), plus extra to garnish
Grated zest of 1/2 -1 lemon
3 tablespoons Parmesan, finely grated (plus, fine shavings to garnish). DO NOT use the jarred pre-grated stuff.
Sea salt and freshly ground black pepper, to taste

Nutritional

Serving Size: 1 (809.4 g)
Calories 1105.9
Total Fat - 72.6 g
Saturated Fat - 24.2 g
Cholesterol - 2718.5 mg
Sodium - 1227.4 mg
Total Carbohydrate - 10.6 g
Dietary Fiber - 1.2 g
Sugars - 4.5 g
Protein - 95.5 g
Calcium - 528 mg
Iron - 14 mg
Vitamin C - 11.5 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Break the eggs into a mixing bowl and whisk gently (you don't want them to be fully blended - you should still see some yolk and white unmixed). Set aside until ready to cook.

Step 2

Heat the olive oil in a frying pan over medium-low heat, add the leek and zucchini, and saute for about 1 minute until soft. Add the whisked eggs, baby spinach, lemon zest, and grated Parmesan, and salt and black pepper, to taste.

Step 3

Cook over very low heat, stirring gently with a wooden spatula to make sure the egg does not stick to the pan. Cook until you are happy with the consistency - the goal is to not overcook and to leave them still soft.