Scrambled Eggs with Spinach
Brighten up your breakfast routine with these fluffy and nutrient-packed Scrambled Eggs with Spinach! This recipe combines protein-rich eggs with vibrant, sautéed spinach for a satisfying dish that’s both healthy and delicious. Enhanced with a touch of milk and creamy Parmesan cheese, the eggs are luxuriously soft, while a hint of butter and olive oil adds richness to every bite. Perfectly seasoned with salt and black pepper, this dish is ready in just 15 minutes, making it an ideal choice for busy mornings or a quick, wholesome brunch. Serve these savory scrambled eggs alongside crusty toast or fresh fruit for a balanced and flavorful start to your day!
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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
Directions
Step 1
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.
Step 2
Rinse the spinach thoroughly under cold water to remove any dirt or sand. Pat the spinach dry with a clean towel or paper towels.
Step 3
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.
Step 4
Reduce the heat to low and add the butter to the same skillet. Allow the butter to melt evenly.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Sprinkle the grated Parmesan cheese over the eggs and fold gently to incorporate it into the mix.
Step 9
Remove the skillet from the heat and let the eggs rest for a moment; the residual heat will finish cooking them.
Step 10
Serve immediately, and enjoy your scrambled eggs with spinach hot and fresh!
Nutrition Facts
| Serving size | (295.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 457.4 |
| Total Fat 34.6g | 0% |
| Saturated Fat 15.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 785.7mg | 0% |
| Sodium 1071.7mg | 0% |
| Total Carbohydrate 4.9g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 2.3g | |
| Protein 31.2g | 0% |
| Vitamin D 177.0IU | 0% |
| Calcium 303.2mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 561.4mg | 0% |
Source of Calories