Active time: 15 min Start to finish: 15 min
Recipe information
Yield
Makes 4 servings
Ingredients
8 large eggs
1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
1 tablespoon unsalted butter
3/4 lb baby spinach, coarsely chopped
2 oz cold cream cheese, cut into 1/2-inch cubes
Preparation
Step 1
Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
Step 2
Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.
