Spinach & Green Onion Scramble

Makes 2 servings. 

Canola oil
1⁄2 bunch Red Dog green onion, cleaned and diced (white and green bits)
3 cups Red Dog spinach
3 eggs
1 Tablespoon sour cream
Salt and pepper

In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions.

Saute the green onions for about a minute. Mound the spinach on top of the green onions. (It’ll look like a lot, but it will cook down quite a bit.)

Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for a minute or so. While it is steaming, whisk the eggs in a small bowl and add a splash of water to that too. (This makes your eggs fluffier.)

Remove the lid and let the water cook off. If there’s a little too much water in there, press the spinach down so that it releases the liquid so it can cook off.

When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them.

Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy!