Low Carb Scrambled Eggs with Spinach and Onions
Elevate your breakfast routine with these Low Carb Scrambled Eggs with Spinach and Onions, a quick and nutritious recipe perfect for busy mornings or leisurely brunches. Packed with protein from fluffy, golden eggs and bursting with flavor from sautéed onions and fresh spinach, this dish is a low-carb delight that comes together in just 15 minutes. Enhanced with a touch of butter and optional milk or cream for added richness, these creamy scrambled eggs are soft, vibrant, and satisfying. Ideal for keto or low-carb diets, this wholesome recipe serves two and can be customized with herbs or additional toppings for a personal twist. Ready in no time, it’s a versatile, healthy, and delicious way to start your day!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 cups fresh spinach leaves
- 0.5 medium onion
- 1 tablespoon butter
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons milk or cream (optional)
Instructions
Chop the onion finely and rinse the fresh spinach leaves under cold water. Pat them dry using a paper towel or a clean kitchen cloth.
In a medium-sized mixing bowl, crack the eggs and optionally add milk or cream. Whisk the eggs until the mixture is uniformly yellow.
Season the beaten eggs with salt and black pepper, and give them another quick whisk.
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the skillet evenly.
Add the chopped onions to the skillet and sauté them for about 2 to 3 minutes, or until they become translucent but not browned.
Add the spinach to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted.
Pour the egg mixture into the skillet over the onions and spinach. Let it sit for a few seconds before gently stirring.
Using a spatula, gently lift and fold the eggs as they cook, allowing the uncooked parts to flow to the bottom. Continue to cook and fold until there are no visible liquid eggs remaining. The eggs should still be soft and slightly creamy.
Remove the scrambled eggs from the heat immediately to prevent overcooking. Transfer them to a serving plate.
Serve the low carb scrambled eggs hot, garnished with a little extra fresh spinach or some herbs if desired. Enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 679 mg | 14% | |
*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.
