(NOTE: I am not normally a fan of fat-free. I prefer low-fat for taste and because we need some fat in our diet to be healthy.)
2 teaspoons Brummel & Brown (a low-fat yogurt spread that has half the fat of butter.)
1/4 cup red onion, chopped
1 teaspoon minced garlic
1/2 – 1 cup frozen spinach, thawed
2 teaspoons 1/3 less fat cream cheese
2 teaspoons low -fat sour cream
2 teaspoons grated parmesean cheese (use the fresh stuff, not the kraft parmesan cheese)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons low fat milk
salt and pepper to taste
This recipe is so simple, that it must be a sin to cook it. First, thaw your spinach in the microwave (or plan ahead and leave it out to thaw naturally). Set aside.
Over medium heat, sauté 1/4 cup red onions, chopped and 1 teaspoon minced garlic in 2 teaspoons Brummel & Brown (until onions are soft).
Next, stir in 1/2 to 1 cup spinach. Cook until heated.
Now add 2 teaspoons low-fat cream cheese, 2 teaspoons low-fat sour cream, 2 teaspoons grated Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cook until cream cheese melts and all ingredients are combined. Turn burner to low, cover and move onto your eggs.
Spray a small pan with non-stick spray, crack two eggs into the pan, salt and pepper to taste, then cook until whites are cooked on the bottom.
Now add two tablespoons low-fat milk around the edges, and cover. The steam from the milk will cook the egg.
Cook until the whites are well done and the yolks are still runny.
Spread spinach mixture on a plate, put eggs on top and sprinkle on another 2 teaspoons of grated Parmesan cheese if desired.