I EATS ME SPINACH

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

What does one do upon waking up on the first day of unemployment for both yourself and The Hubster?  You sleep in, smell the coffee brewing to wake up, and COOK AN AWESOME BREAKFAST!!  No feeling sorry for yourself in THIS HOUSE!!  This is Life As She Does It, after all!  So what I made was this incredible take on tortillas de espinacas  It is a Spanish tapa, which usually consists of spinach made into a 'tortilla' with cream cheese and potatoes.  I omitted the potatoes and added BACON!   And we all know......bacon makes everything better.

TORTILLAS DE ESPINACAS (She-Style)

extra virgin olive oil (evoo)

1/2 onion, chopped finely

4 cloves garlic, chopped finely

1 pkg frozen spinach, thawed

sea salt

pepper

2 tsp cumin

1 tsp nutmeg

1 tsp mustard powder

3 eggs, scrambled

1 tsp water

1/2 brick cream cheese, room temperature

bacon or turkey bacon slices, cooked

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

In a heavy pan (I used my cast-iron skillet, of course!) sprinkle enough evoo to cover the bottom, and heat for one minute on medium heat  Add onions and garlic, and let cook for about two minutes, stirring from time-to-time to avoid them getting too dark.  

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Squeeze spinach over the sink a handful at a time to remove excess water.  Sprinkle into the pan, using a wooden spoon or small spatula to mix with the onion and garlic and spread out throughout the pan  Sprinkle generously with sea salt and pepper, then add cumin, nutmeg, and mustard powder.  Stir again, then spread out throughout the pan.  Add the water to the scrambled eggs and gently pour over the spinach mixture to ensure it is evenly distributed throughout the pan.  Sprinkle with sea salt and pepper.  Change heat to low and let cook about three minutes or until firm on the edges and loose in the middle.  Cover and let cook another three minutes until firm in the middle.  Remove from heat and let rest for a minute  

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Using a spoonula or butter knife, spread the cream cheese over the spinach-egg mixture.  Let rest another minute.  Slice like a pie, and top with bacon  Take your coffee cups and say "cheers!" and then..ATTACK!

NOTES: I use neufchatel cheese, which is super-creamy, but has less fat than cream cheese.  I also served this with some watercress sprinkled with balsamic and it was a perfect complement.  Still inclined to feel bad or sorry for yourself?  Just add a mimosa to this combo and all will be well!