Scrambled Eggs with Spinach

 

Cut spinach package in half. Return one-half of the package to the freezer and thaw the other half under cool running water; squeeze dry. Whisk eggs in mixing bowl adding a small amount of water, salt and pepper to taste. Scramble the eggs over medium heat in a lightly greased skillet. Add spinach when eggs are just about cooked. Stir in cheese just before serving.


Yield: 6 servings
Serving Size: One serving (1/6 of recipe) is 2 oz meat/ meat alternate for a 3 - 5 year old at lunch/supper.