Sarah’s Tip of the Day:
In the video, I’ll show a trick to prepping the spinach so the final dish doesn’t turn out too watery. Tune in!
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4 teaspoons extra-virgin olive oil, plus more for brushing
1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
8 ounces cremini mushrooms, coarsely chopped
8 large eggs
Coarse salt and ground pepper
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Eggs with Mushrooms and Spinach | Everyday Food with Sarah Carey