This dish is an excellent way to use leftover greens of any sort, or if you are in a pinch for time and want to use frozen chopped spinach, that works well too. Of course fresh, baby spinach is the number one choice if time allows!
yeld: 4 Servings | prep time: 10-15 minutes | cooking time: 20 minutes
- 2 pounds baby spinach, cleaned (or 1 12 oz. bag frozen chopped spinach )
- 1 small onion, diced
- 1-2 tablespoons olive oil
- 2 cloves garlic
- ¼ teaspoon nutmeg
- 3 eggs, beaten
- ¾ cup (or more) grated fresh Parmesan
- Salt and pepper to taste
- Steam the fresh spinach over rapidly boiling water until tender, about 10 minutes. Immediately transfer to a strainer and run cold water over the spinach so it retains its green color and stops cooking. If using frozen spinach, thaw the completely. In either case, drain the spinach and squeeze out extra water by hand or by placing it in a dish towel, drawing the towel up around the ball of spinach and twisting to extract the water. Chop the spinach.
- Heat the oil in a large skillet over medium heat until hot, but not smoking. Add the chopped onion and toss to coat with oil. After about 30 seconds, turn heat to medium low) and cook, stirring often, until onions are soft and translucent, about 8 minutes.
- Add the spinach to the skillet and toss. Using a garlic press add the garlic to the pan and mix in. Add the nutmeg and a little salt and pepper and continue to cook for about 5 minutes.
- Turn the heat to medium high and add the beaten eggs. Cook, stirring constantly, until the eggs are fully cooked and the spinach is heated through, about 4 minutes.
- Sprinkle about ¼ cup of Parmesan over the spinach. Taste and adjust the seasonings with salt and pepper, then turn out into a serving dish. Serve hot with additional Parmesan along side.