Spinach and Eggs Scramble
User Reviews
5
Spinach and Eggs Scramble
Description
This scramble begins by cooking sliced onions in olive oil until golden and tender. Fresh baby spinach is added briefly to wilt without losing texture. Eggs whisked with parmesan, kosher salt, and pepper are poured in, then gently stirred over medium heat until softly set. A finishing sprinkle of red pepper flakes adds a hint of warmth and brightness.
The texture balances tender onions and spinach with creamy, cheesy eggs that hold together without overcooking. Using pre-washed baby spinach ensures cleanliness and consistent leaf size. Medium heat cooking prevents the eggs from drying out or developing rubbery texture.
The scramble can be served immediately, making it suitable for breakfast or a light meal. Leftovers can be stored airtight in the refrigerator for 2-3 days and gently reheated to preserve texture. Cooking eggs fully is recommended for safety.
Use pre-washed baby spinach, dry leaves improve texture.Cook eggs over medium heat to prevent overcooking and dryness.Fully cook eggs to meet FDA safety recommendations.Store leftovers in an airtight container refrigerated for up to 3 days and reheat gently.
Ingredients
- 2 tablespoons olive oil
- ½ medium onion Sliced and separated into rings
- ½ teaspoon kosher salt Plus a pinch for the onions; if using any other salt, use just ¼ teaspoon, Diamond Crystal brand
- ¼ teaspoon black pepper divided
- 4 egg large
- 2 tablespoons parmesan grated; 1 ounce
- 2 cups spinach 2 ounces, fresh baby leaves
- ¼ teaspoon red pepper flakes
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
- Use pre-washed baby spinach, dry leaves improve texture.
- Cook eggs over medium heat to prevent overcooking and dryness.
- Fully cook eggs to meet FDA safety recommendations.
- Store leftovers in an airtight container refrigerated for up to 3 days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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