Scrambled Eggs With Spinach Parmesan Recipes

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HEALTHY SPINACH SCRAMBLED EGGS



Healthy Spinach Scrambled Eggs image

The addition of spinach to scrambled eggs adds extra nutrition, flavor, and texture to the breakfast plate. Have a healthy dish in just 10 minutes.

Provided by Kimberley Eggleston

Categories     Breakfast     Brunch

Time 10m

Yield 2

Number Of Ingredients 5

6 whole eggs
3 tablespoons skim milk
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup spinach leaves (chopped or torn)

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

SCRAMBLED EGGS WITH SPINACH & PARMESAN



Scrambled Eggs with Spinach & Parmesan image

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

2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes

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.

BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

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.

PARMESAN EGGS



Parmesan Eggs image

Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a "frico" or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)
2 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
  • Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

PARMESAN SCRAMBLED EGGS



Parmesan Scrambled Eggs image

I am constantly trying to find ways to make egg's taste less like eggs, since I have a very picky 7 year old eater who despises eggs. This recipe is very easy and uses things that I always have on hand so that's very important to me. My 'non-egg eater' even ate them!

Provided by alhardin

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 large eggs
1/4 cup grated parmesan cheese
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon chives
1/8 teaspoon parsley
1/2 teaspoon I Can't Believe It's Not Butter® Spread
2 tablespoons Smart Balance butter spread
1/4 cup of shredded colby-monterey jack cheese

Steps:

  • Put Smart Balance in a small saute pan on medium heat to melt.
  • Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
  • Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
  • When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
  • Take out of pan and serve while still warm.

Nutrition Facts : Calories 179.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 226.1, Sodium 542.5, Carbohydrate 1.1, Sugar 0.5, Protein 10.7

CREAMY SCRAMBLED EGGS WITH SPINACH



Creamy Scrambled Eggs with Spinach image

Categories     Egg     Breakfast     Brunch     Sauté     Quick & Easy     Cream Cheese     Spinach     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

8 large eggs
1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
1 tablespoon unsalted butter
3/4 lb baby spinach, coarsely chopped
2 oz cold cream cheese, cut into 1/2-inch cubes

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.

BAKED EGGS WITH SPINACH AND PARMESAN



Baked Eggs With Spinach and Parmesan image

Make and share this Baked Eggs With Spinach and Parmesan recipe from Food.com.

Provided by Latchy

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

butter, to grease
1 tablespoon olive oil
200 g baby spinach leaves
sea salt
fresh ground black pepper
4 tablespoons grated parmesan cheese
8 eggs
4 tablespoons cream
extra parmesan cheese

Steps:

  • Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
  • Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
  • Cook until the leaves are just softened.
  • Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
  • Divide the spinach between the ramekins and break two eggs on top of the spinach.
  • Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
  • Bake for 10-12 minutes or until the eggs are set and puffed up.
  • Serve immediately with toast.

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  • Heat a very large (12-14 inch) nonstick skillet over medium-high heat, about 2 minutes. Add the olive oil.
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