Spanakopita Breakfast Eggs

Ingredients

• 1 tablespoon butter, divided
• 2 green onions, chopped
• 4 ounces fresh baby spinach
• 4 large eggs
• 1/2 teaspoon dill weed
• 1/4 teaspoon black pepper, to taste
• 1 ounce neufchatel cheese, in pieces or cream cheese
• 1 ounce feta cheese, crumbled
• 1 tablespoon fresh chives, chopped or scallion top, for garnish

Directions

1. 1

   In a medium skillet over moderate heat, melt the butter. Add the green onions, spinach, and dill stirring occasionally, until spinach has wilted.

2. 2

   In a bowl whisk together the eggs, cream cheese , feta, dill, and pepper. Pour mixture over the spinach.

3. 3

   If scrambling the eggs, just stir until you reach desired texture of eggs and serve. Transfer to a serving plate and sprinkle with the chives or scallions.

4. 4

   OPTIONAL OMELETTE: (Make 2) Stir the eggs gently pushing the outer edges inward till the eggs begin to solidify. Leave it be for a minute or two but continue to shake pan a little to keep it loose from the pan.

5. 5

   When eggs are 2/3 of the way done, carefully 'flip' the pan with a quick jerk. If you don't know how to do that, you can slide the omelette onto a baking sheet and broil the top for a minute to continue cooking.