SPINACH EGG SCRAMBLE
This healthy breakfast is yummy and so easy to whip up! Eggs, spinach, seasonings, and sriracha (optional). Plus you can incorporate other veggies or a protein if you like. It's Whole30, Paleo, gluten free, and Keto!
Provided by Christina
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- In a bowl, whisk together your eggs with salt, pepper, garlic powder, and a splash of water. This helps make them fluffy!
- Add ghee to a skillet and heat to medium low or low heat.
- Pour your egg mixture into the hot pan. Stir in the fresh spinach. Cook, stirring occasionally, for 3 to 5 minutes or until eggs are how you like them and until spinach is wilted.
- Top with sriracha or hot sauce (optional) and enjoy!
Nutrition Facts : Calories 265 kcal, Carbohydrate 3 g, Protein 18 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 510 mg, Sodium 793 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
VEGAN TOFU AND SPINACH SCRAMBLE
This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.
Provided by Food Network Kitchen
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
- Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.
SPINACH TOMATO SCRAMBLE
Make and share this Spinach Tomato Scramble recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together eggs and egg whites and set aside.
- Heat olive oil in large skillet over medium-high heat.
- Saute Roma tomato until slightly tender.
- Add egg mixture and scramble until eggs are soft set.
- Add baby spinach leaves, stir for 30 seconds, turn off heat and cover skillet for one minute.
- Portion on two plates and top with feta cheese and chopped walnuts.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1, Fat 20.1, SaturatedFat 6, Cholesterol 230.4, Sodium 399.3, Carbohydrate 5, Fiber 1.7, Sugar 2.5, Protein 15.3
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.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
JOE'S SPECIAL SCRAMBLE
A delicious scramble great for any meal of the day! This is a Seattle favorite!
Provided by JULIEP
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
- Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.2 g, Cholesterol 280.8 mg, Fat 28.3 g, Fiber 3.2 g, Protein 35.6 g, SaturatedFat 9.5 g, Sodium 197.5 mg, Sugar 4.6 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.
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.
SPINACH AND GREEN ONION SCRAMBLE
This quick and easy breakfast has been a hit with me lately. The green onions and the spinach compliment each other nicely and the sour cream pulls it together with a wonderful creamy finish. I created this little gem when I found myself with far more green onions then I knew what to do with. This was by far my best experiment. You can also turn this into a delicious omelet if you remove the spinach and green onions to a bowl before adding the egg and just add it in when you would add omelet filling.
Provided by Itneedslemonjuice
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions.
- Saute the green onions for about a minute. While they cook, grab the spinach from the fridge. I find that I eat the most spinach if I buy the convenient pre-cleaned bags of spinach.
- Throw 2-3 three handfuls of spinach on top of the green onions (I estimated this at three cups). The spinach leaves should create a big mound. Use far more than you think you need (it all cooks down quite a bit).
- Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for about a minute or so. While it is steaming, whisk three eggs in a small bowl and add a splash of water to that too (makes your eggs fluffier).
- Remove the lid and let the water cook off. Sometimes if I splash a little too much water in there, I press the spinach down to get it to releases the liquid so it can cook off.
- When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them.
- Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy!
- NOTE: Sometimes you will find water left in your bowl after eating this meal. It comes from not getting all of the water to evaporate while you are cooking. Adjust your technique next time and you will not have any left over liquid.
Nutrition Facts : Calories 277.6, Fat 17.1, SaturatedFat 6.2, Cholesterol 564.2, Sodium 303.3, Carbohydrate 9.1, Fiber 3.5, Sugar 2.8, Protein 22.8
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- Heat a very large (12-14 inch) nonstick skillet over medium-high heat, about 2 minutes. Add the olive oil.
- Add the onion slices. Sprinkle them with a pinch of Kosher salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
- While the onion is cooking, in a medium bowl, whisk together the eggs, 1/2 teaspoon Kosher salt, a pinch of black pepper, and 2 tablespoons Parmesan. Set aside.
- When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until beginning to wilt, about 1 minute.
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