Scramble Florentine

Scramble Florentine

Posted by Kim McCosker on

Scramble Florentine

Serves 4 serves


  • 1 tablespoon butter
  • 100 grams baby spinach
  • 6 eggs
  • 1 teaspoon lemon zest


  • Into a non-stick frying pan over a low heat melt the butter.
  • Add spinach, season with sea salt and cracked pepper and cook until just wilted.
  • Whisk the eggs and lemon zest, then add the mixture to the pan.
  • Increase the heat to medium.
  • Cook, lifting and folding the eggs until thickened and no visible liquid egg remains; do not stir constantly.

Recipe Notes

Optional: Serve over a toasted slice of sourdough, seasoned and sprinkled with fresh parsley.

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