Spinach Scrambled Eggs
Add a savory spin to your breakfast with this recipe for Spinach Scrambled Eggs—fluffy yellow clouds of protein combined with nutrient-rich greens.
Servings 2
Calories 205kcal
Ingredients
- 4 large eggs
- 1 tbsp Parmesan cheese grated
- 1 tbsp butter unsalted
- 1 small shallot minced
- 1 clove garlic minced
- 2 cups fresh baby spinach leaves
- pinch red pepper flakes
- pinch of sea salt and black pepper
Instructions
- In a medium-sized bowl, whisk the eggs together with the grated Parmesan cheese. Season and set aside.
- Melt the butter In a nonstick skillet over MEDIUM heat. Add the shallots. Cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds.
- Add the spinach to the skillet. Cook for 2 minutes, until it wilts.
- Pour the prepared mixture into the skillet. Let sit until the edges begin to set. Using a spatula, gently fold the eggs until they reach the preferred level of doneness.
- Transfer to a plate. Garnish with a sprinkle of red pepper flakes.
Nutrition
Calories: 205kcal | Carbohydrates: 5g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 345mg | Sodium: 239mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3485IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 3mg