Scrambled Eggs with Spinach
Transform your breakfast routine with this wholesome and flavorful recipe for Scrambled Eggs with Spinach! This quick 15-minute dish combines velvety, perfectly-cooked eggs with nutrient-packed fresh spinach, elevated by a touch of Parmesan cheese for a rich, savory finish. Infused with the creaminess of milk and the richness of butter, each bite bursts with flavor and texture, while the sautéed spinach adds a healthy, vibrant twist. Perfect for a satisfying morning meal or a light brunch, this easy-to-make recipe is both nutritious and indulgent. Pair it with toast or enjoy it on its own for a protein-packed start to your day. Ideal for busy mornings, this one-skillet recipe keeps cleanup minimal while delivering maximum taste. Keywords: scrambled eggs, spinach recipes, easy breakfast ideas, high-protein breakfast, quick and healthy meals.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon olive oil
Instructions
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper to the eggs and whisk until the mixture is well combined and frothy.
Rinse the spinach thoroughly under cold water to remove any dirt or sand. Pat the spinach dry with a clean towel or paper towels.
Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes until the spinach is wilted and any excess liquid has evaporated. Remove the spinach from the skillet and set aside.
Reduce the heat to low and add the butter to the same skillet. Allow the butter to melt evenly.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds or until it starts to set around the edges.
Using a spatula, gently stir the eggs from the edges towards the center, slowly folding the cooked layers into the uncooked layers. Continue to cook and gently fold the eggs, ensuring they remain soft and slightly runny.
Once the eggs are mostly cooked but still creamy, add the wilted spinach back to the skillet and gently fold it into the scrambled eggs.
Sprinkle the grated Parmesan cheese over the eggs and fold gently to incorporate it into the mix.
Remove the skillet from the heat and let the eggs rest for a moment; the residual heat will finish cooking them.
Serve immediately, and enjoy your scrambled eggs with spinach hot and fresh!
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 167 mg | 4% | |
*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.
