Scrambled Eggs With Spinach

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 09/14/21
Scrambled Eggs With Spinach

The Spruce / Maxwell Cozzi
Prep: 15 mins
Cook: 14 mins
Total: 29 mins
Servings: 4 servings
Nutrition Facts (per serving)
313 Calories
24g Fat
8g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 313
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 42%
Cholesterol 394mg 131%
Sodium 358mg 16%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 18g
Vitamin C 10mg 51%
Calcium 245mg 19%
Iron 5mg 29%
Potassium 611mg 13%
*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.

1:13

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Ingredients

  • 1 (12-ounce) package baby spinach leaves

  • 2 tablespoons olive oil

  • 1/2 cup minced onion

  • 1 clove garlic, minced

  • 1/4 cup heavy cream

  • 8 large eggs, beaten

  • 1 dash salt, or to taste

  • 1 dash freshly ground pepper, or to taste

  • 1/2 teaspoon dried thyme

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Scrambled Eggs With Spinach recipe ingredients

    The Spruce / Maxwell Cozzi

  2. Coarsely chop the baby spinach leaves.

    Chopped spinach on cutting board

    The Spruce / Maxwell Cozzi

  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 / Maxwell Cozzi

  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 / Maxwell Cozzi

  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 / Maxwell Cozzi

  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 a skillet

    The Spruce / Maxwell Cozzi

Tip

  • 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.