Scrambled Eggs with Spinach and Onions
Elevate your breakfast game with this quick and nutritious recipe for Scrambled Eggs with Spinach and Onions. Packed with protein and vibrant greens, this 20-minute dish combines fluffy, perfectly seasoned eggs with sautéed onions and wilted spinach for a flavorful start to your day. Lightly cooked in olive oil and optionally topped with a sprinkle of grated Parmesan cheese, each bite balances richness and freshness. Ideal for busy mornings or a light lunch, this recipe is not only easy to prepare but also a fantastic way to fuel your body with wholesome ingredients. Serve it hot, and enjoy the creamy, savory goodness that delights the palate and keeps you energized!
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1 small onion
- 1 tablespoon olive oil
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Crack the eggs into a medium-sized bowl. Add milk, salt, and black pepper, then whisk until the mixture is well combined and frothy.
Wash the spinach leaves thoroughly and pat them dry with a paper towel. Chop the spinach roughly.
Peel the onion and finely dice it.
Heat a non-stick skillet over medium heat and add olive oil.
Once the oil is hot, add the diced onion to the skillet and sauté for about 2-3 minutes until softened and translucent.
Add the chopped spinach to the skillet and cook for another 1-2 minutes, until the spinach is wilted.
Reduce the heat to low and pour the egg mixture over the onions and spinach in the skillet.
Let the eggs cook undisturbed for about 20 seconds to start setting, then gently stir with a spatula, slowly folding the edges toward the center.
Continue cooking and stirring occasionally until the eggs are mostly set and slightly runny in parts, about 3-5 minutes.
If using Parmesan cheese, sprinkle it over the eggs and give them a final stir, ensuring it's well incorporated and melted.
Remove the skillet from the heat. The residual heat will finish cooking the eggs to a creamy consistency.
Serve the scrambled eggs with spinach and onions hot, garnished with additional black pepper if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 334 mg | 26% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 442 mg | 9% | |
*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.
