Description
Quick, healthy, and delicious—these scrambled eggs with spinach make the perfect protein-packed breakfast or light meal ready in under 10 minutes.
Ingredients
- 4 large eggs
- 2 cups fresh spinach (baby spinach preferred)
- 1 tablespoon butter (or olive oil)
- Salt, to taste
- Black pepper, to taste
- Optional: 2 tablespoons milk or cream for creamier eggs
- Optional toppings: shredded cheese, fresh herbs, chili flakes
Instructions
- Crack eggs into a bowl, whisk until smooth, and season with salt and pepper (add milk or cream if desired).
- Heat a nonstick skillet over medium heat and melt the butter (or add olive oil).
- Add spinach and sauté for 1–2 minutes until wilted.
- Pour in whisked eggs and stir gently with a spatula, pushing from the edges toward the center.
- Cook until eggs are softly set and slightly creamy—remove from heat before they dry out.
- Serve warm with toast, avocado, or toppings of your choice.
Notes
- Low and slow: Cook eggs over medium-low heat for creamy, fluffy results.
- Don’t overcook: Remove from the heat while eggs are still slightly soft—they’ll continue cooking in the pan.
- Use baby spinach: It’s more tender and cooks quickly.
- Customize: Add cheese, garlic, onions, or fresh herbs for extra flavor.
- Meal idea: Wrap scrambled eggs with spinach in a tortilla for a quick breakfast burrito.
- Prep Time: 5 minutes
- Cook Time: 5 minutes