- 2 tsp butter, softened
- 1 lb baby spinach, washed and drained (or frozen spinach, thawed)
- 3 Tbsp milk
- 4 large eggs
- 2 large egg whites
- 1/2 tsp salt
1. Melt 1 tsp butter in large nonstick skillet over med/high. heat. Add spinach and cook until spinach wilts. Then add milk and cook to evaporate (1-2 more minutes). Transfer to food processor and puree, let cool a few minutes.
2. In a large bowel, whisk the eggs with puree and salt.
3. Add remaining tsp butter to skillet and heat until melted. Add the egg mixture, reduce heat to low, and cook, stirring occasionally (2-3 minutes).