Scrambled Eggs with Spinach
Scrambled Eggs with Spinach
Ingredients
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk, or water/broth for lighter option
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach
- 5 ounces fresh spinach
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
Instructions
- 1
Heat olive oil in a large non-stick skillet over medium heat. Add fresh spinach and garlic powder. Cook, stirring occasionally, until the spinach wilts completely, which should take about 3 to 4 minutes.
⏱️ 4 min
- 2
Remove the cooked spinach from the skillet and set it aside in a small bowl. Do not clean the skillet yet.
⏱️ 1 min
- 3
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until the mixture is well combined and slightly frothy.
⏱️ 2 min
- 4
Return the same skillet to medium-low heat. Add the unsalted butter and allow it to melt and shimmer, coating the bottom of the pan.
⏱️ 1 min
- 5
Pour the whisked egg mixture into the skillet. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
⏱️ 1 min
- 6
Using a spatula, gently push the cooked egg from the edges towards the center of the pan, tilting the pan to allow any uncooked egg to flow underneath. Continue this process, gently folding and stirring, until the eggs are mostly set but still slightly moist and creamy. This usually takes about 3 to 5 minutes.
⏱️ 5 min
- 7
Gently fold the reserved cooked spinach into the scrambled eggs. Cook for another 1 minute, or until the spinach is heated through.
⏱️ 1 min
- 8
Serve the scrambled eggs with spinach immediately for best flavor and texture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scrambled Eggs with Spinach
Ingredients
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk, or water/broth for lighter option
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach
- 5 ounces fresh spinach
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
Instructions
- 1
Heat olive oil in a large non-stick skillet over medium heat. Add fresh spinach and garlic powder. Cook, stirring occasionally, until the spinach wilts completely, which should take about 3 to 4 minutes.
⏱️ 4 min - 2
Remove the cooked spinach from the skillet and set it aside in a small bowl. Do not clean the skillet yet.
⏱️ 1 min - 3
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until the mixture is well combined and slightly frothy.
⏱️ 2 min - 4
Return the same skillet to medium-low heat. Add the unsalted butter and allow it to melt and shimmer, coating the bottom of the pan.
⏱️ 1 min - 5
Pour the whisked egg mixture into the skillet. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
⏱️ 1 min - 6
Using a spatula, gently push the cooked egg from the edges towards the center of the pan, tilting the pan to allow any uncooked egg to flow underneath. Continue this process, gently folding and stirring, until the eggs are mostly set but still slightly moist and creamy. This usually takes about 3 to 5 minutes.
⏱️ 5 min - 7
Gently fold the reserved cooked spinach into the scrambled eggs. Cook for another 1 minute, or until the spinach is heated through.
⏱️ 1 min - 8
Serve the scrambled eggs with spinach immediately for best flavor and texture.
⏱️ 1 min