Florentine Eggs

Published on June 8, 2018

• 6 large eggs

• 1 tablespoon milk

• salt and ground black pepper to taste

• 3 tablespoons olive oil

• 1 tablespoon sliced onion, or to taste

• 1 clove garlic, minced

• ½ cup sliced baby bella mushrooms

• ½ cup fresh spinach, or to taste

• 4 cherry tomatoes, sliced

• 2 tablespoons shredded mozzarella cheese, or to taste

• 2 tablespoons grated Parmesan cheese, or to taste

1. Beat eggs, milk, and a pinch of salt together in a bowl.

2. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.

3. Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

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Nutrition Facts (per serving)

455Calories38g Fat6g Carbs24g Protein

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Nutrition FactsServings Per Recipe2Calories455% Daily Value *Total Fat38g49%Saturated Fat9g46%Cholesterol568mg189%Sodium344mg15%Total Carbohydrate6g2%Dietary Fiber1g3%Total Sugars2gProtein24gVitamin C10mg50%Calcium213mg16%Iron3mg19%Potassium432mg9%

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