Scrambled Eggs with Spinach, Chives & Goat Cheese
Nothing is better than farm fresh eggs. When shopping for eggs go for the brown ones to help support biodiversity in the food supply. This is important for one reason: All white eggs are laid by one variety of chicken, the White Leghorn, and most of our eggs are white. If there’s a devastating disease that kills White Leghorn chickens we’d be facing a huge egg shortage similar to Ireland’s great potato famine. Brown eggs aren’t necessarily healthier for your body, but they’re healthier for the longevity of the country’s egg supply.
- 6 cups fresh spinach
- 16 eggs
- teaspoon salt
- 1/8 teaspoon black pepper
- 2 Tablespoons olive oil
- 4 ounces goat cheese
- 2 Tablespoons chives, chopped
- Blanch spinach in salted boiling water.
- Drain in a colander and cool under cold running water.
- Squeeze out excess liquid and chop.
- Beat the eggs well and season with salt and pepper.
- In a sauté pan cook over medium heat unitl eggs begin to set.
- Add spinach, cheese and chives and continue cooking until eggs are set -- but still soft. Serve hot.
We’ve seen first-hand the successes parents have had working with their districts to create school food change. In this section, you will find tools and resources just for parents. Join the community and turn passion into action!
Through videos, presentations, infographics and more, learn about Chef Ann and school food reform—including the issues, the solutions, and people making real change.