“Popeye” Scramble


Preparation time: 12 minutes. Servings: 1-2

1 1/2 teaspoons each of butter and peanut oil or vegetable oil
3 eggs
1/2 cup chopped fresh spinach
2 tablespoons diced tomatoes
2 tablespoons sliced red onion
1/4 cup sliced mushrooms
1-2 ounces Swiss cheese
(Vary the vegetable amounts to your taste)

Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but
not frothy (you may add 1 1/2 tablespoons of cream if desired)
When the fat is hot enough to sizzle a drop of water, add the red onion and mushrooms
Saute briefly, stirring or shaking the pan often
Add the tomatoes and spinach and then add the eggs
Cook over low heat; stirring occasionally with a rubber spatula as the eggs cook (please do not
allow the eggs to brown)
Remove the eggs from the heat when they are “set” but still soft and moist and immediately top
with the cheese and cover briefly to melt
Divide in the pan and slide onto plates for two servings or plate whole for one serving

Leave a Comment