Scrambled eggs to green
Instructions
Peel and finely chop the shallot.
Wash, dry and chop parsley.
Wash and chop the Basil.
Clean and Wash spinach thoroughly and boil for 5 minutes.
Drain them well, mince, place them in a pan and let it dry over low heat the water excess.
Retired and add the parsley, basil, and shallots.
In a bowl beat the eggs with a spoonful of water, add salt and pepper, add the spinach with the parsley, Basil and shallots and stir.
In a pan heat two tablespoons of olive oil, add the eggs and cook over medium heat stirring constantly.
When the mixture is colorful and is a soft consistency, remove from heat, let stand 2 minutes, pass on the serving dish and serve immediately.
