Almost Green Scrambled eggs with Spinach

From: ratherbeswimmin'

On May 28, 2009

I agree with ms bold--this may be a preference thing. I found the texture of these eggs very strange, almost gummy. I did like the use of spinach and thyme, so will make scrambled eggs the way I usually do with those additions. Different strokes

From: baby e

On Dec 8, 2008

I loved this recipe!!! I served it for brunch this morning with coffee cake and homemade sausage. Fantastic! Instead of cheddar, I used fontina, and I added a couple of chopped green onions with the spinach. I also used cottage cheese, but I didn't puree it. It still turned out fine. The cottage cheese just blended right in. Thanks for the great recipe. I will make it again.

From: Derf

On Apr 7, 2002

Did these up for breaky this morning, used the cottage cheese and cut the cheddar by half, they were still delicious!! we love spinach, this looks great served on brown toast, thanks Bergy. another tastey recipe!!

From: ms_bold

On Apr 12, 2008

Perhaps it is a difference in preference for cooking eggs, as I like mine light, fluffy and yellow without a browned crust. I don't know, but something was really off for me with the texture of these eggs. The flour seemed to make them pasty, and while I usually beat a little cream into my eggs to make them fluffy, these seemed to have lost all "egg-like" qualities. I did like the addition of spinach, as I am always trying to get more veggies in my diet. I will add the spinach and thyme to my traditional method for scrambling eggs. But, I am not sold on the milk/flour/sour cream aspect of this recipe.