Spinach Scramble Recipes

Steps:

• Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
• Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

Steps:

• Crack open eggs into small bowl, discarding 2 of the 4 yolks.
• Add milk, salt, and pepper. Whisk together.
• Spray small amount of canola oil into a medium skillet over medium heat.
• Add egg mixture and cook for 1-2 minutes until bottom of egg mixture is cooked. With a heat-resistant spatula, lift egg mixture from the bottom and begin to scramble as eggs continue to cook.
• Add spinach and cheese to egg mixture, cooking an additional 2-3 minutes until cheese melts and spinach wilts.

Steps:

• Whisk together eggs and egg whites and set aside.
• Heat olive oil in large skillet over medium-high heat.
• Saute Roma tomato until slightly tender.
• Add egg mixture and scramble until eggs are soft set.
• Add baby spinach leaves, stir for 30 seconds, turn off heat and cover skillet for one minute.
• Portion on two plates and top with feta cheese and chopped walnuts.
• Season with salt and pepper to taste.