Description
This quick and nutritious spinach and egg breakfast recipe is ideal for busy mornings. Ready in just 15 minutes, it combines fresh spinach with protein-rich eggs to create a balanced, flavorful meal that’s packed with essential vitamins and minerals.
Ingredients
Scale
- 2 cups fresh spinach, roughly chopped (substitute with kale or Swiss chard if preferred)
- 2 large eggs (or egg whites for a lighter option)
- 1 tbsp olive oil (or butter)
- Salt and pepper to taste
- Optional add-ins:
- 1 tbsp grated Parmesan or feta cheese
- Fresh herbs (such as basil or parsley)
- 1 clove garlic, minced
Instructions
- Prepare Ingredients: Rinse and roughly chop the spinach. In a bowl, whisk the eggs until smooth. Add a pinch of salt and pepper.
- Sauté Spinach: In a non-stick skillet, heat the olive oil over medium heat. Add the spinach and sauté for 1-2 minutes until wilted. If using garlic, add it along with the spinach.
- Combine and Cook: Pour the whisked eggs over the spinach in the skillet. Let the eggs set slightly before gently stirring with a spatula to create soft curds or cook as a flat omelette.
- Add Optional Ingredients: If desired, sprinkle cheese and herbs over the eggs while they’re still slightly runny. Continue cooking until eggs are fully set but still soft, about 1-2 minutes.
- Serve: Transfer to a plate, garnish with additional herbs if desired, and enjoy warm.
Notes
- Avoid Overcooking: Keep an eye on the eggs to avoid overcooking, which can make them tough.
- Sauté Spinach First: Cooking spinach before adding eggs enhances the flavor and prevents excess moisture in the dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 187 mg