Chop one huge white onion (size of a grapefruit). Put it in the skillet on high and add olive oil and 1/2 pound of frozen spinach. Sprinkle Adobo, and cook until the onions are translucent and the spinach is defrosted. Beat 4 large eggs and add scrambling it together with vegetables. The egg nearly disappears with the quantity of onion and spinach but hang on. Then add 2 ladles full of my best ever homemade tomato sauce. Stir. Enjoy.Enjoy. Enjoy leftovers for breakfast or lunch.
No comments:
Post a Comment