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.

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