|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scrambled eggs are a quick and simple breakfast food. They require few ingredients and cook swiftly, making them a great option for busy mornings. Basic scrambled eggs are made even healthier with the addition of nutrient-packed spinach. The leafy green is low in fat and even lower in cholesterol, making it a great supplement to your scrambled eggs.
In addition to boosting the nutritional value, spinach adds interesting texture and beautiful color to your breakfast plate. To round out this protein-packed breakfast, serve the eggs with a slice of whole-grain toast and some fresh fruit or berries. Also, don't save this dish for breakfast—eggs are a quick and easy meal that can be eaten at any time of day.
"This recipe of scrambled egg with spinach has everything you want for a healthy breakfast. It's super easy to make and you'll have breakfast in less than 15 minutes. Very nutritious and delicious at same time with creamy soft texture." —Tara Omidvar
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.
- Experiment by adding other chopped vegetables to the scramble, such as tomatoes, cooked onions, or mushrooms. Make sure that the vegetables are all cut the same size. This ensures an even cooking time, which is especially important since eggs cook so quickly. Also, avoid adding very wet vegetables and drain or pat dry anything with a lot of liquid (like a tomato). Too much liquid will alter the consistency of the scrambled eggs.
- Try these eggs with your favorite hot sauce or chunky salsa—both pack big flavor punches without the addition of fat.
- Another variation is to skip the toast and wrap the scrambled eggs in a tortilla for a simple take on a breakfast burrito.
Are Scrambled Eggs Healthy?
In and of themselves, scrambled eggs are a healthy dish. Eggs are high in protein as well as B vitamins and vitamin D; eggs also contain heart-healthy unsaturated fats. However, when butter, cream, cream cheese, or shredded cheese are added, the calories, cholesterol, and fat content increase. Using cooking spray or a nonstick pan, swapping skim milk for regular, and eliminating additional fatty ingredients will keep your scrambled eggs on the healthy recipe list. Adding other nutritional ingredients will, of course, boost the health factor. Spinach is full of nutritional benefits including niacin and zinc, as well as protein, fiber, vitamins A, C, E, and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.