Scrambled eggs with spinach is a healthy and tasty breakfast. The soft eggs mix with fresh spinach for a bright, nutritious meal that’s quick to make.
I find that adding a little cheese makes it even better. Sometimes I sneak in extra spinach just because I like to get my greens early!
For a quick boost, serve with whole-grain toast or fruit on the side. It keeps me full and happy till lunch!
Ingredients & Substitutions
Fresh spinach: I love using fresh spinach for its vibrant flavor and texture. Make sure to wash it well and remove tough stems. Frozen spinach works too—just thaw and squeeze out excess water. Both keep your eggs bright and nutritious.
Eggs: Eggs are the base of this dish, giving it richness. Use large eggs for consistent results. If you want to cut down on cholesterol or fat, try using a mix of egg whites and yolks. Regular eggs give the best flavor, but liquid egg substitutes are fine.
Cheese (optional): A handful of shredded cheese adds creaminess and flavor. Cheddar or feta are tasty options—that’s personal! If you’re dairy-free, nutritional yeast or a sprinkle of dairy-free cheese can work as a substitute.
Garlic: A clove of garlic brings warmth and depth. I recommend mincing it finely so it cooks quickly and evenly. To save time, you can use garlic powder, but fresh really gives a better punch of flavor.
Olive oil or butter: These fats help cook the eggs smoothly and add richness. I usually go with a bit of olive oil, but butter makes the eggs taste more decadent. For a dairy-free version, coconut oil works nicely.
How do I scramble eggs without overcooking or sticking?
Use a non-stick skillet over medium-low heat. Constantly stir the eggs gently with a spatula to prevent sticking and ensure even cooking. Remove from heat just before they’re fully set—they’ll keep cooking off the heat and stay moist.
- Start with a cool pan, then turn to medium-low. Too hot, and eggs will burn or turn dry.
- Stir gently and continuously—don’t leave the eggs alone for too long.
- Remove from heat when slightly runny; residual heat will finish cooking them. This keeps eggs soft and fluffy.
How to Make Scrambled Eggs with Spinach?
Ingredients You’ll Need:
Eggs and Dairy
- 4 large eggs
- 2 tablespoons milk or cream
- Salt and pepper to taste
Vegetables and Herbs
- 1 cup fresh spinach, chopped
- 1 small onion, diced (optional)
Cooking Oils and Others
- 1 tablespoon olive oil or butter
How Much Time Will You Need?
Preparation: 5 minutes. Cooking: 5 minutes. Total: 10 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Crack the eggs into a bowl. Add milk, salt, and pepper. Beat well. Chop spinach and onion if using.
2. Cook the vegetables
Heat oil in a pan over medium heat. Sauté onion until soft, about 2 minutes. Add spinach. Cook until wilted, 1 minute.
3. Add the eggs
Pour the beaten eggs into the pan. Let sit for a few seconds. Gently stir with a spatula to scramble.
4. Finish cooking
Cook for 2-3 minutes, stirring gently until eggs are cooked through but still moist. Serve warm.
