Spinach/Chaya Scrambled Eggs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1/4 lb chaya (4 ozs) | 1/2 onion (finely chopped) | 3-4 eggs |
| 1 tbsp margarine 15ml | 1 medium sized tomato (chopped) | 2 tblsps milk or water 30ml |
| 1 tsp salt 5ml | 1/4 tsp black pepper | |
| 1 | Wash spinach leaves and tear leaves into small pieces. Cover and set aside. |
| 2 | Break eggs, add milk or water, salt, pepper and onion and beat well. |
| 3 | Heat frying pan and add fat. |
| 4 | Put in spinach. Saute for 3 minutes. Stir. |
| 5 | Add eggs and continue cooking for another 3 minutes or until mixture is firm and fluffy. |
| 6 | Remove from stove. |
| 7 | Serve hot with toast or creole bread. Callaloo can be done in the same manner. |