Tuesday, May 18, 2010

Spinach & Pepper Scramble with "Chorizo"

Four Servings


10 eggs (10 whites, only 6 yolks)
2 - 3 Tablespoons unsweetened soy milk
1 - 2 Tablespoons extra-virgin olive oil.
10 oz. frozen, chopped spinach*
1 bell pepper, chopped (I use red)
1/2 C. onion (approximately 1/2 medium onion)
2 cloves garlic, minced or crushed
1/2 C. soy chorizo**
Salt & Pepper


Begin thawing spinach. See Tip: Thawing & Draining Frozen Spinach for a tutorial.
While spinach is thawing, crack eggs into a medium bowl, getting rid of four of the yolks. I separate the yolk from the white using the cracked shell, but if you find that too difficult or annoying you can always just remove the yolk from the bowl with your hand.
Add soymilk, 1/2 tsp. salt and 1/4 tsp. pepper to eggs and whisk with a fork until blended. Set aside.
Drain the spinach. See Tip: Thawing & Draining Frozen Spinach for a tutorial.
Heat the olive oil in a large skillet over medium-high heat.
Add onions, cook, stirring occasionally until golden.

Remove the chorizo from the outer packaging and snip off the end of the plastic "casing" and squeeze out a 1/2 cup of chorizo (you'll use only about a quarter or a third of the package.

Reduce heat to medium and add chorizo, spinach and garlic to the skillet. Stir to combine and season with salt and pepper.
Push chorizo mixture to one side of the skillet and add egg mixture to the other side.
Cook eggs, stirring until scrambled and just cooked through, gradually combining in chorizo mixture. Serve warm or at room temperature.

* Make sure to get chopped rather than whole leaf spinach. Frozen spinach typically comes in a 10 oz box from most grocery stores or a 16 oz bag from Trader Joe's. I used about 2/3 of the TJ's bag of chopped spinach for this recipe.

** You can find soy chorizo near the tofu in some grocery stores. I used Trader Joe's brand soy chorizo.

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