Scrambled Eggs Florentine

4 Servings
Eggs American
One Two Three One Two Three Eggs American

1 1/2 cups refrigerated egg product or 6 s
1/4 cup fresh il finely chopped
1 tablespoon mesan cheese grated
1/3 cup frozen cut nach cooked
1/2 cup canned petite diced atoes drained optional with sweet onion and garlic
1 king spray; butter flavored

In a small bowl stir together eggs basil parmesan and set aside Squeeze any excess water from spinach and place in a microwave-safe bowl Stir in tomatoes and drain well Cover and microwave on high setting for 1 minute and set aside Coat medium nonstick skillet with cooking spray Heat over medium heat Pour egg mixture into pan As egg starts to set scramble using a wooden spoon or spatula When eggs are almost cooked sprinkle in the spinach and tomatoes Fold until full combined and eggs are just cooked through Do not overcook eggs or they will become watery


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