Kathleen’s Eggs Florentine– this variation is easy, elegant, and a little lighter.

Don’t over cook.  That’s the secret! Spit the English muffin with someone.

eggs forentine

Ingredients:

6 large eggs, slightly beaten

Butter

Salt/pepper

3 tablespoons fat-free cream cheese, cut into small pieces

12 cup mushrooms, sliced

Clove garlic, minced

½ 10-oz package fresh spinach
Directions

  • Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
  • Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.
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