Spinach Egg Scramble
|Dried parsley flakes||1 Tablespoon|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Torn spinach||4 Cup (64 tbs)|
|Torn bibb lettuce||2 Cup (32 tbs)|
|Boiled ham slices||4 Ounce, cut into strips|
Beat together eggs, 2 tablespoons milk, parsley flakes, salt, and peppier.
In 10-inch skillet over medium-low heat, melt butter or margarine.
Pour in egg mixture; cook over low heat, without stirring, till set.
Remove from skillet and cut eggs into 1/2-inch strips; chill in freezer 15 minutes.
In small bowl combine mayonnaise or salad dressing, sour cream, 2 tablespoons milk, mustard, and curry powder.
Chill mixture in freezer while preparing the salad.
In salad bowl combine spinach, bibb lettuce, ham, and egg strips.