Healthy Spinach Scrambled Eggs Recipes

SCRAMBLED EGGS WITH SPINACH FOR BREAKFAST EASY, QUICK, HEALTHY RECIPE

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!

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.

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

SCRAMBLED EGGS WITH SPINACH AND TOMATOES

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.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

CREAMY SCRAMBLED EGGS WITH SPINACH

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 BASIL, SPINACH & TOMATOES

Steps:

• Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
• Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
• Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

SCRAMBLED EGGS WITH SPINACH & PARMESAN

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.

ALMOST GREEN SCRAMBLED EGGS WITH SPINACH

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.