Scrambled Eggs With Spinach

Scrambled eggs with spinach
The Spruce
  • Total: 29 mins
  • Prep: 15 mins
  • Cook: 14 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
373 Calories
25g Fat
18g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 373
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 44%
Cholesterol 438mg 146%
Sodium 370mg 16%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Protein 21g
Calcium 300mg 23%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for a quick and hearty breakfast option, this classic dish will be right up your alley. With a variety of ways to customize these eggs, and ready in only minutes, this dish is great for either one person or a whole family.

Serve this recipe with some crisp bacon or sausages, orange juice, fresh fruit, and hot coffee and cold milk for a wonderful breakfast.


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  • 1 (12-ounce) package baby spinach leaves
  • 2 tablespoons olive oil
  • 1/2 cup onion (minced)
  • 1 clove garlic (minced)
  • 1/4 cup heavy cream
  • 8 eggs (beaten)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 1/2 teaspoon dried thyme leaves
  • 1/4 cup Parmesan cheese (grated)

Steps to Make It

  1. Gather the ingredients.

    Scrambled Eggs With Spinach recipe ingredients
    The Spruce
  2. Coarsely chop the baby spinach leaves.

    Chopped spinach and onions on cutting board
    The Spruce
  3. Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp-tender, about 5 minutes, stirring frequently.

    Onions and garlic in skillet
    The Spruce
  4. 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.

    Spinach, onions, and garlic in skillet
     The Spruce
  5. In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.

    Beaten eggs, cream, and seasonings mixture in bowl
    The Spruce
  6. 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.

    Scrambled eggs with spinach in skillet
    The Spruce


  • If using frozen spinach, just thaw the frozen spinach under warm running water or in the microwave oven, and drain it very well. Frozen spinach holds a great deal of water; if it isn't properly drained, your recipes using it will be waterlogged. Chop the frozen spinach slightly. Add the frozen spinach to the eggs after they are scrambled, and just heat through. Serve immediately.

Recipe Variations

  • You can use frozen chopped spinach instead of the fresh baby spinach leaves if you'd like, or if that's what you have on hand.
  • The recipe can also be made with other greens. Chopped kale or mustard greens would be delicious, but they are quite strong-tasting.
  • You could also add different herbs to this recipe. Some fresh basil and fresh chopped parsley would be very good.
  • Some grated or shredded Colby, Pepper Jack, or provolone cheese would also be great with these eggs.