Popeye Scramble
Instructions:
- 1 1/2 teaspoons each of butter and peanut oil or vegetable oil
- 3 eggs
- 1/2 cup chopped fresh spinach
- 2 tablespoons diced tomatoes
- 2 tablespoons sliced red onion
- 1/4 cup sliced mushrooms
- 1-2 ounces Swiss cheese (Vary the vegetable amounts to your taste)
- Heat butter and oil over low heat in a 7-8 inch egg pan
- While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy (you may add 1 1/2 tablespoons of cream if desired)
- When the fat is hot enough to sizzle a drop of water, add the red onion and mushrooms
- Saute briefly, stirring or shaking the pan often
- Add the tomatoes and spinach and then add the eggs
- Cook over low heat; stirring occasionally with a rubber spatula as the eggs cook (please do not allow the eggs to brown)
- Remove the eggs from the heat when they are \"set\" but still soft and moist and immediately top with the cheese and cover briefly to melt
- Divide in the pan and slide onto plates for two servings or plate whole for one serving