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Scrambled Eggs Florentine

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Serves: 6

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All you need:

  • 1 tbsp Hy-Vee butter
  • 1/4 c. chopped onion
  • 6 Hy-Vee eggs, beaten
  • 1 tsp dill weed
  • salt and pepper, to taste
  • 1/2 c. Hy-Vee frozen chopped spinach, thawed, drained well
  • 1 c. shredded Swiss cheese

All you do:

  1. Melt butter in a 10-inch skillet over medium heat. Saute onions until tender, about 5 minutes.
  2. Whisk together eggs, dill weed, salt and pepper. Pour eggs into pan. Sprinkle with spinach. Cook, stirring occasionally, to scramble.
  3. When eggs appear almost done, stir in cheese. Cook until eggs are set and cheese is melted.

Daily Values:

45% vitamin A 20% calcium
8% vitamin C 8% iron

Nutrition Facts per serving:

Calories: 170 Protein: 12g
Carbohydrate: 3g Saturated Fat: 6g
Cholesterol: 235mg Sodium: 140mg
Dietary Fiber: 1g Sugars: 1g
Fat: 12g Trans fats: 0g
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