Add a savory spin to your breakfast with this recipe for Spinach Scrambled Eggs—fluffy yellow clouds of protein combined with nutrient-rich greens.
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I turn to scrambled eggs any day of the week. They are quick, easy, and healthy. They are also relatively cheap when compared to other grocery staples. Scrambling them doesn’t require an entire team of other ingredients in order to enjoy them. Just a bit of fat (I’m partial to butter but olive oil is a healthy alternative) and the eggs and I’m good to go.
Sometimes, though, I want to take them to the next level. Not several levels beyond, mind you, but slightly more substantial than your basic egg. That’s what I love about this recipe. With the addition of spinach, I am getting even more nutrients, more flavor, and more food, which means I feel full longer (though I know that’s not always the case with more food).
I’ve gone ahead and added shallots, red pepper flakes, and Parmesan cheese to make this more “gourmet”; feel free to add or remove any ingredients according to your palate. Then get ready to enjoy a dish that can be whipped up in minutes any time of the day!
Are Spinach Scrambled Eggs Healthy?
Indubitably! (That means, ‘yes’.) Eggs are packed with protein, energy, and vitamins. Plus, they’re good for your blood cholesterol. Spinach, meanwhile, is good for your heart, eyes, and may reduce the risk of cancer. The dish is suitable for low-carb & keto diets, as well as vegetarian, gluten-free, and Mediterranean diets. To make it suitable for paleo diets, drop the cheese and use ghee butter. Do the same if you’re on a whole30 diet.
Do I Need To Add Milk Or Water To My Scrambled Eggs?
It’s all a matter of preference. Some find milk makes creamier and more tender scrambled eggs. Those who add water say their eggs turn out fluffier and lighter than eggs with milk. Personally, I can’t say I’ve noticed much of a difference. If you want to experiment, start with 1–2 tablespoons of either milk or water for every few eggs you cook and then go from there. If you find milk does make a positive difference, try cream out and see whether it makes a good thing even better.
INGREDIENTS
- 4 large eggs
- 1 tbsp Parmesan cheese, grated
- 1 tbsp butter, unsalted
- 1 small shallot, minced
- 1 clove garlic, minced
- 2 cups fresh baby spinach leaves
- pinch red pepper flakes
- pinch of sea salt and black pepper
INSTRUCTIONS
Whisk
Combine eggs and Parmesan in a bowl. Season with salt and pepper. Set aside.
Cook
Melt butter in a skillet over medium heat. Cook shallots till translucent, then add garlic for 30 seconds.
Add
Add spinach to skillet, cook till wilted.
Scramble
Pour egg mix into skillet. Let it sit till edges set, then mix until desired doneness.
Garnish
Plate eggs and garnish with red pepper flakes.
DEVOUR!
FAQs & Tips
Let the eggs cool completely then store in an airtight container. They should keep in the fridge for up to 3 days. And while it’s possible to freeze spinach scrambled eggs, I don’t recommend it. Both the eggs and the spinach contain a lot of water; freezing them will alter the texture… for the worse. You’re better off refrigerating the scrambled eggs and throwing them out if they seem past their prime.
I rarely make scrambled eggs more than an hour ahead of time, and this is usually only when I am expecting guests and need to make lots of it. In such cases, I’ll turn on my oven on LOW and keep the eggs warm inside until it’s time to serve them out. To make them further in advance, look at the question above.
There are 205 calories in each serving of this dish, with each serving comprising two eggs. Eggs are nutrient dense, which is a good thing. They will keep you satiated longer and give you the energy you need first thing in the morning.
Sure, the main difference is the amount you fold the eggs. Scrambled eggs call for numerous folds (i.e., scrambling) while an omelet requires just the one. If you do go the omelet route, your biggest decision is whether to mix the eggs and spinach together or cook them separately, only to put the spinach in the fold of the cooked egg, like a soft taco! I prefer the latter, as mixing the two could make it difficult for your egg to remain cohesive.
Sure. The important thing is that you adequately squeeze out all the moisture or else your meal will turn into a sloppy mess. You may even end up poaching your eggs if you’re not careful!
Serving Suggestions
As I said earlier, I like Spinach Scrambled Eggs for its simplicity and how full I feel despite that simplicity. But if you are wanting to make it part of a larger meal, I do have ideas. First on the list is bacon. Here’s a recipe that goes over how to do bacon in the oven. It’s another low-maintenance recipe that won’t stress you out on a Sunday morning. You can then add a sweet stack of chocolate-chip pancakes but balance them out with a healthy dose of my Easy Vegan Granola. Put out some yogurt and cottage cheese (separately, not in the same bowl) and your guests should have a lovely little spread to feast from.
Ingredients
- 4 large eggs
- 1 tbsp Parmesan cheese grated
- 1 tbsp butter unsalted
- 1 small shallot minced
- 1 clove garlic minced
- 2 cups fresh baby spinach leaves
- pinch red pepper flakes
- pinch of sea salt and black pepper
Instructions
- In a medium-sized bowl, whisk the eggs together with the grated Parmesan cheese. Season and set aside.
- Melt the butter In a nonstick skillet over MEDIUM heat. Add the shallots. Cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds.
- Add the spinach to the skillet. Cook for 2 minutes, until it wilts.
- Pour the prepared mixture into the skillet. Let sit until the edges begin to set. Using a spatula, gently fold the eggs until they reach the preferred level of doneness.
- Transfer to a plate. Garnish with a sprinkle of red pepper flakes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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