1 package Seabrook Farms Creamed Spinach

6 eggs

1/4 cup water

2 tablespoons minced onion or chives

Salt, pepper, tabasco sauce.


Defrost Seabrook Creamed Spinach by boiling 6 minutes. Beat eggs and water lightly with a fork. Add onion, spinach and seasonings to taste. Heat a heavy iron skillet, pour in the egg and spinach mixture and cook over moderately low heat, stirring and scraping the pan sides constantly with a broad bladed spatula until scramble is fluffy and creamy. Serve with broiled tomato halves seasoned with garlic salt.  

Calories per serving:  Approximately 170