INGREDIENTS

22 oz. Pasteurized Egg Whites Product 
1 lb.  Spinach  
1/4 cup  Milk  
Non-stick Cooking Spray , as needed   

DIRECTIONS

1.) Steam spinach for 2-3 minutes; let cool. In a robot coup or food processor, puree spinach for 5-8 minutes. Using a cheesecloth or very fine mesh, strain spinach through and remove juice, reserve juice and throw away spinach left overs.

2.) Reduce spinach juice by half, about ¼ cup.

3.) Pre-heat sauté pan over medium-low heat, spray with pan spray.

4.) Combine eggs, spinach juice and milk. Cook in sauté pan until done. Reserve warm.