This Month's Recipe

Julienne spinach leaves and add scallions and mushrooms. Season with salt, pepper and garlic powder. Set aside.

Place eggs in a glass bowl and whisk until light and fluffy. Add milk and continue whisking.

Heat skillet until hot and add one tablespoon butter and melt. Immediately add half of egg mixture and swirl around pan until mixture begins to cook and set. Place a row of the vegetable mixture in a line across the pan and top with cheese. Fold the eggs up from both sides and let cook until they can be flipped.

Cook every so slightly on other side and turn onto a serving dish.

Serve immediately. Serves two.

This makes a very substantial breakfast, but to be truthful, I often make it as a fast supper when I find myself running and time becoming a little thin. Paul doesn ‘t complain and gladly eats it for either meal. Serve with some home fries on the side and you are set for either breakfast or supper!

Bon Appetit!