Eggs Florentine


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This wonderful brunch dish can be made even better with the addition of grilled tomatoes, mushrooms or smoked salmon!

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Serving Size / Yield

2 servings


  • cooking spray
  • 2 scallions, chopped
  • 2/3 C. frozen chopped spinach, thawed and well drained
  • 1 C. egg substitute
  • 2 Tbs. fat-free sour cream
  • 1 tsp. chopped fresh thyme or 1/4 tsp. crushed dried thyme
  • freshly ground pepper to taste

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Lightly coat a nonstick saute pan with cooking spray. Saute the scallions over medium-high heat for 1 minute. Add spinach and cook, stirring for another minute, until mixture is well combined.

Add egg substitute, sour cream, thyme and pepper to the pan. Cook over medium heat, stirring gently, until sour cream melts and eggs are set and soft, 2 1/2 to 3 minutes. Do not overcook. Serve immediately.

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