Start your day on a wholesome note with this Paleo Scrambled Eggs with Spinach recipe—a quick and nutritious breakfast option that's perfect for those following a paleo lifestyle. Packed with protein from fluffy, perfectly seasoned eggs and loaded with nutrient-dense fresh spinach, this dish is further enhanced by the subtle sweetness of sautéed onions and the juicy brightness of tomatoes. Cooked in fragrant coconut oil, these scrambled eggs are dairy-free, gluten-free, and take just 15 minutes from start to finish. Whether you're looking for a healthy morning boost or a light and satisfying meal at any time of day, this recipe is sure to become a staple in your kitchen. Serve it solo or pair it with avocado slices for a complete paleo breakfast!
Scan with your phone to download!
Heat the coconut oil in a large non-stick skillet over medium heat.
Dice the onion and add it to the skillet. Cook for 3 minutes, stirring occasionally, until the onion becomes translucent.
Meanwhile, chop the tomato and set it aside.
Crack the eggs into a bowl, add salt and black pepper, and whisk them until they are well beaten.
Add the fresh spinach to the skillet with the onion and sauté for 2 minutes, or until the spinach is wilted.
Pour the beaten eggs into the skillet over the spinach and stir gently with a spatula.
Add the chopped tomato to the skillet and continue to stir the eggs occasionally to scramble them, cooking for an additional 3-4 minutes or until they are fully cooked but still soft.
Remove the skillet from the heat and serve the scrambled eggs hot.
Serving size | (390.1g) |
---|
Amount per serving | % Daily Value* |
---|---|
Calories | 476.8 |
Total Fat 33.1g | 0% |
Saturated Fat 17.8g | 0% |
Polyunsaturated Fat 0.3g | |
Cholesterol 744mg | 0% |
Sodium 1508.8mg | 0% |
Total Carbohydrate 15.0g | 0% |
Dietary Fiber 2.9g | 0% |
Total Sugars 8.2g | |
Protein 27.9g | 0% |
Vitamin D 164IU | 0% |
Calcium 190.0mg | 0% |
Iron 6.0mg | 0% |
Potassium 474.3mg | 0% |
Source of Calories