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–+ servings
Plate of spinach scrambled eggs served with garlic bread slices and cherry tomatoes.

Scrambled Eggs with Spinach

A quick and healthy breakfast recipe combining fluffy scrambled eggs and nutrient-packed spinach. Ready in 10 minutes and perfect for busy mornings!
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American, European
Servings 2 servings
Calories 250 kcal

Equipment

  • Nonstick skillet
  • Whisk
  • Wooden Spoon or Spatula

Ingredients
  

  • 2 cups (about 2 oz / 60 g) fresh spinach
  • 1 tbsp olive oil
  • 1 tbsp (15 g) unsalted butter
  • 6 large eggs
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Heat olive oil in a nonstick skillet over medium heat. Add the spinach and cook for 1-2 minutes, stirring occasionally, until it wilts. Remove from the skillet and set aside.
  • In a bowl, beat the eggs with a pinch of salt and pepper until smooth.
  • Add butter to the skillet and melt over medium-low heat. Pour in the eggs and gently stir with a spatula.
  • Once the eggs start to set, add the spinach back into the skillet. Fold it into the eggs and cook for 1-2 more minutes.
  • Plate the eggs immediately and enjoy with your favorite sides.

Notes

Cook eggs on medium-low heat for a creamy texture; avoid high heat to prevent overcooking.

Nutrition

Calories: 250kcal
Keyword easy egg recipe, healthy breakfast, protein-packed breakfast, quick breakfast, Spinach scrambled eggs
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