Scrambled Eggs with Pepperoncini Asiago

Infuse your morning eggs with a spicy kick courtesy of pepperoncini-kissed cheese.

6 eggs
¼ cup cream or milk
½ cup grated pepperoncini Asiago cheese
Sea salt and fresh ground pepper
1 cup loosely-packed chopped spinach leaves (optional)
Diced scallions for garnish

1. In a mixing bowl, whisk together eggs and cream. Season with salt and pepper.

2. Preheat a large skillet over medium heat, adding a touch of butter or oil. Pour in eggs and cook until just set, stirring occasionally.

3. Add chopped spinach (if using), then cheese; stir to combine, allowing spinach to wilt slightly. Season with more salt and pepper as needed and top with diced scallion.

this week's recipes
good morning

feature story
preserving summer

autumn supper