Savory Egg and Spinach Shells

Ingredients

• 12 jumbo pasta shells
• 2 tablespoons unsalted butter
• 5 ounces fresh baby spinach, roughly chopped
• 6 large eggs
• 1/4 cup heavy cream
• 1 cup sharp white cheddar cheese, shredded
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1 tablespoon fresh chives, finely minced

Method

1. 1Boil the pasta shells in a large pot of salted water until just al dente, then drain and set aside on a flat surface.
2. 2Melt the butter in a non-stick skillet over medium heat.
3. 3Add the chopped spinach to the skillet and cook until wilted and the moisture has evaporated.
4. 4Whisk the eggs, cream, salt, and pepper in a medium bowl until thoroughly combined.
5. 5Pour the egg mixture into the skillet with the spinach and stir gently over medium-low heat until soft curds form.
6. 6Remove the eggs from the heat while they are still slightly wet and fold in the shredded cheddar.
7. 7Spoon the egg mixture into the cooked shells, filling each generously.
8. 8Garnish the shells with minced chives and serve warm.

Nutrition per serving