Chicken Florentine Scrambled Eggs

  • 1 cooked chicken breast chopped up of Walmart brand herb garlic chicken breasts.
  • (I cooked them in my Cuisinart convection oven at 325 degrees for 25 minutes.)
  • That way, I can use the cooked chicken in whole meal salads, casseroles and various tissues throughout the week.
  • Up to 2 cups baby spinach
  • About 1 cup of egg substitute
  • 1 tablespoon of of Earth Balance vegan spread
  1. Melt the butter or Earth Balance vegan spread in a medium high nonstick skillet. (I love the Earth Balance Vegan Spread because it’s never greasy and grills perfectly and I can bake with it and it’s much better for me than butter is.)
  2. Add the chopped cooked garlic chicken and sautee on medium-high until nicely browned on the on all sides.
  3. Sautee the spinach after the chicken browns in the same pan.
  4. Once the spinach is nicely wilted then add in the egg substitute, and lower the heat to medium, and then cook until eggs are set.