Green White Scrambled Eggs or Scrambled Eggs with Cream
Creamy, luxurious, and brimming with vibrant flavor, Green White Scrambled Eggs—or Scrambled Eggs with Cream—is a delightful twist on your morning classic. This recipe brings together fluffy eggs enriched with heavy cream for an ultra-smooth texture, complemented by wilted spinach and sautéed green onions that add a fresh, earthy dimension. A hint of butter lends richness, while chopped parsley provides a pop of color and optional garnish. Ready in under 15 minutes, this quick and easy dish is perfect for busy mornings or an elegant brunch. Serve it with crusty bread or alongside a fresh salad for a balanced, wholesome meal. Ideal for egg lovers, this dish highlights the perfect blend of creaminess and greens while being both satisfying and nutritious!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 cup spinach
- 2 stalks green onions (sliced)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley (chopped, optional for garnish)
Instructions
Crack the eggs into a medium mixing bowl and add the heavy cream, salt, and black pepper. Whisk together until fully combined and no streaks of yolk or white remain.
Heat a nonstick skillet over medium heat and add the butter. Allow the butter to melt completely, swirling it around the pan to coat the surface.
Add the sliced green onions to the pan and sauté for 1-2 minutes until softened and fragrant.
Add the spinach to the skillet and cook for another 1-2 minutes until wilted. Lower the heat slightly to medium-low.
Pour the egg mixture over the greens in the skillet. Allow the eggs to sit undisturbed for 20-30 seconds to begin setting at the bottom.
Using a spatula, gently stir and fold the eggs, bringing the edges towards the center. Continue to cook and stir gently until the eggs are mostly set but still slightly creamy. Be careful not to overcook.
Remove the skillet from the heat immediately as the residual heat will continue to cook the eggs slightly.
Divide the scrambled eggs between two plates and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
