...celebrating flavorful food
noun, Chinese-American Cookery.
1. a plant, Spinacia oleracea, cultivated for its edible, crinkly or flat leaves.
2. the leaves.
by Susan Andrews
(My inspiration: The Big Man's World)
1 tortilla or flatbread
handful of spinach leaves
sun dried tomatoes or fresh tomatoes, chopped
dill or other garden fresh herbs, roughly chopped
salt & pepper
Wash your spinach and herbs.
Pat dry with a paper towel.
Heat a skillet over med heat. Heat your tortilla for a minute and set aside on a plate.
Add a little butter to the skillet and then spinach leaves and sun dried tomatoes. It will take just a minute to wilt.
Place spinach mixture on tortilla. Sprinkle your dill or herbs and a little feta on top.
Whisk 2 eggs in a bowl and generously salt and pepper.
Add more butter to your skillet. Once melted pour your eggs in. Cook your eggs until still slightly wet on top.
With a spatula fold in half & in half again.
Slide onto tortilla next to spinach mixture.
Roll eggs and spinach up into tortilla and place seam side down.
Cut in half and serve warm.
This is so good! I canít wait until my garden is in full bloom and I can try different herbs and fresh tomatoes! It would be great with bacon strips or sausage links too!