Spinach and Eggs Scramble

Name: Spinach and Eggs Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 tablespoons olive oil; ½ medium onion; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 4 large eggs; 2 tablespoons parmesan; 2 cups fresh baby spinach leaves; ¼ teaspoon red pepper flakes

User Reviews

5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 servings
Calories
303 kcal
Course
Breakfast
Cuisine
American

Spinach and Eggs Scramble

Winston Campbell

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This delicious scramble of spinach and eggs is perfect for brunch. With lots of fresh spinach, onions, and parmesan, it is also very flavorful!

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Ingredients

Servings

2 tablespoons olive oil
½ medium onion Sliced and separated into rings
½ teaspoon Diamond Crystal kosher salt Plus a pinch for the onions; if using any other salt, use just ¼ teaspoon
¼ teaspoon black pepper divided
4 large eggs
2 tablespoons parmesan grated; 1 ounce
2 cups fresh baby spinach leaves 2 ounces
¼ teaspoon red pepper flakes

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Instructions

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat for about 2 minutes.
Add the onion slices. Sprinkle them with a pinch of kosher salt and black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
While the onion is cooking, whisk the eggs, ½ teaspoon of kosher salt, a pinch of black pepper, and 2 tablespoons of parmesan in a medium bowl. Set aside.
When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until the leaves begin to wilt, about 1 minute. Don't overcook the spinach.
Pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking.
Sprinkle the scramble with red pepper flakes. Serve immediately.

Notes

The FDA recommends cooking eggs thoroughly.
It's best to use bagged pre-washed spinach in this recipe. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures that.
To prevent overcooking the eggs, it's important to cook them over medium heat.
Provided the eggs are fully cooked and no longer liquid, you can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Reheat them gently, covered, in the microwave at 50% power.

Nutrition Information

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Serving 0.5recipe Calories 303kcal (15%) Carbohydrates 4g (1%) Protein 16g (32%) Fat 25g (38%) Saturated Fat 6g (30%) Sodium 612mg (26%) Fiber 1g (4%) Sugar 2g (4%)