SCRAMBLED EGGS WITH SPINACH FOR BREAKFAST EASY, QUICK, HEALTHY RECIPE
Spinach egg scramble is delicious, easy to make, quick, healthy nutritious breakfast!
Provided by Recipe Garden
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl, add the onion powder and little salt, mix well.
- Add one tablespoon of oil in an iron skillet, bring the skillet to medium heat and add the spinach.
- Stir fry the spinach leaves for about a minute or until the spinach begins to wilt.
- Add the egg mixture over the wilted spinach leaves, using a spoon gently move the leaves across the egg mixture so they will be uniformly spread in the egg mixture.
- Lower the heat and let the mixture cook for a couple of minutes until the mixture sets slightly.
- Once the mixture is lightly set and the top looks slightly cooked, using a spatula gently flip from the sides and gently scramble the mixture to slightly large sized pieces (do not scramble too much and make into too small pieces as the spinach leaves should be covered with the cooked eggs for the best texture and taste).
- Add the remaining one tablespoon of oil and let the mixture cook for another one more minute.
- Scramble the contents using the spatula, to medium sized pieces and let this fry for another 1 more minute.
- Stir and cook for another couple of minutes in low heat or until the scrambled mixture starts to brown.
- Sprinkle with black pepper powder if using, serve the delicious egg and spinach scramble hot for a delicious breakfast or dinner!
Nutrition Facts : Calories 426 kcal, Carbohydrate 4 g, Protein 15 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 422 mg, Sodium 187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ALMOST GREEN SCRAMBLED EGGS WITH SPINACH
Breakfast for one or double it. Tastes great with leftover ham. The green of the spinach is a nice contrast. Stir fry some red peppers and mushrooms to have on the side. Wholewheat toast Mmmm.
Provided by Bergy
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Gradually mix the milk into the flour, whisk until smooth.
- add sour cream (cottage cheese), eggs, thyme, salt& pepper.
- Whisk until very well blended.
- Stir in the cheese and spinach.
- Heat skillet, spray with oil.
- Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
- Do not over cook the eggs.
Nutrition Facts : Calories 425.7, Fat 28.4, SaturatedFat 14.7, Cholesterol 428.9, Sodium 388.3, Carbohydrate 17.4, Fiber 0.8, Sugar 1.9, Protein 24.4
SCRAMBLED EGGS WITH SPINACH
Steps:
- Gather the ingredients.
- Coarsely chop the baby spinach leaves.
- Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp-tender, about 5 minutes, stirring frequently.
- Add the chopped spinach to the skillet and cook, stirring often, until the spinach is tender, about 5 to 7 minutes. Be sure to cook this until the water that leaches out of the spinach has evaporated.
- In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.
- Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4 to 5 minutes longer. Sprinkle with the cheese and serve.
Nutrition Facts : Calories 313 kcal, Carbohydrate 8 g, Cholesterol 394 mg, Fiber 3 g, Protein 18 g, SaturatedFat 8 g, Sodium 358 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPINACH PESTO SCRAMBLED EGGS ON GARLIC BRIOCHE WITH COUNTRY HAM
Steps:
- In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
- In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
- In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
- Yield: 1 1/4 cups
HEALTHY SPINACH SCRAMBLED EGGS
Steps:
- Gather the ingredients.
- Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
- Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
- Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
- Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
- When the eggs begin to take form, add the spinach to the pan.
- Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes.
Nutrition Facts : Calories 233 kcal, Carbohydrate 4 g, Cholesterol 558 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, Sodium 381 mg, Sugar 2 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g
CREAMY SCRAMBLED EGGS WITH SPINACH
Categories Egg Breakfast Brunch Sauté Quick & Easy Cream Cheese Spinach Tarragon Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
- Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.
SCRAMBLED EGGS WITH SPINACH AND TOMATOES
Enliven your morning scrambled eggs with spinach and cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.
Nutrition Facts : Calories 283 g, Cholesterol 423 g, Fat 19 g, Fiber 3 g, Protein 16 g, Sodium 319 g
SCRAMBLED EGGS WITH SPINACH & PARMESAN
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Provided by Meghan Sutherland
Categories Egg Breakfast Brunch Quick & Easy High Fiber Parmesan Spinach Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
GREEN ONION SCRAMBLED EGGS
Steps:
- In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.
Nutrition Facts : Calories 278 calories, Fat 23g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 439mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.
GREEN & WHITE SCRAMBLED EGGS - OR SCRAMBLED EGGS WITH CREAM
Make and share this Green & White Scrambled Eggs - or Scrambled Eggs With Cream recipe from Food.com.
Provided by Karina A
Categories Breakfast
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft.
- In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste,.
- Pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
Nutrition Facts : Calories 300.6, Fat 25.1, SaturatedFat 12.3, Cholesterol 418.5, Sodium 238.8, Carbohydrate 4.1, Fiber 0.8, Sugar 2, Protein 14.8
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