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Spinach and Egg Scramble

Scrambled eggs with frozen spinach stirred in. The spinach wilts right into the eggs and adds nutrition without changing the flavor much.

Gluten-FriendlyNut-FreeVegetarian BreakfastMain Dish
Prep: 3 min Cook: 5 min Total: 8 min Servings: 1-2 Difficulty: Easy

Allergens: Contains eggs. Contains dairy if using butter or cheese. Use oil instead of butter for dairy-free.

Ingredients

  • 3 eggs
  • 1/2 cup frozen spinach
  • 1 tablespoon butter or vegetable oil

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Shredded cheese
  • Diced onion
  • Toast or tortilla for serving

Equipment

  • Skillet or frying pan
  • Spatula
  • Bowl and fork

Instructions

  1. Thaw frozen spinach in the microwave for 1 minute or run it under warm water. Squeeze out as much water as you can with your hands or a towel. This is important so the eggs don't get watery.
  2. Beat eggs in a bowl with a fork. Add salt and pepper if you have them.
  3. Heat butter or oil in a skillet over medium heat.
  4. If using diced onion, cook it for 1-2 minutes first.
  5. Add the squeezed spinach and stir for about 30 seconds to heat through.
  6. Pour in the beaten eggs. Let them sit for 15-20 seconds, then gently stir and fold with a spatula. Keep stirring gently until eggs are just set but still a little soft.
  7. Top with cheese if you have it. Serve on toast, in a tortilla, or on its own.

Notes

  • Squeeze the spinach dry. This is the one step that matters most. Wet spinach makes watery eggs.
  • Low and slow. Medium heat and gentle stirring gives you soft, creamy scrambled eggs instead of rubbery ones.
  • Add anything. Diced ham, canned chicken, bell peppers, or salsa all work great mixed in.
  • Double it. Use 6 eggs and a full cup of spinach for a meal that feeds 3-4 people.