February 27, 2017
Breakfast, Snacks, Eggs,
Vegetables, Leek , Spinach, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Skillet, Diabetic, Gluten-Free, High Protein, Vegetarian, Make it from scratch more
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"Whip up a batch of scrambled eggs for breakfast or anytime you need to load up on fuel. This is a quick recipe and filling as well."
Heat the butter in a nonstick skillet over medium heat.
Add the leeks and cook until soft.
Season with salt and pepper and add the spinach.
When the spinach is wilted, add the eggs and scramble until cooked through.
Serve with the blueberries on the side.
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When I saw Blueberries along with Spinach & Leek eggs I thought it was weird. But you know what? It tastes darn good. Very easy recipe to make. Looks attractive on the plate too. I used frozen blueberries as I had them on hand.