This delicious spinach and eggs scramble is perfect for brunch. With lots of fresh spinach, onions, and parmesan, it's incredibly flavorful!
This scramble is so good. I tried a veggie scramble for the first time at Carla's Country Kitchen in Morro Bay, California. The scramble, shown below, featured eggs, onions, and broccolini. I loved the ratio of vegetables to eggs (lots of vegetables!). When I returned home, I decided to use spinach simply because that's what I had in the fridge. It was so good that I've been making it regularly ever since. And just like in the restaurant version, I love the generous ratio of veggies to eggs.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Olive oil: Such a delicious oil and one of my favorites to cook with. Butter is another great option.
- To season: Kosher salt, black pepper, and red pepper flakes. The red pepper flakes don't make the eggs very spicy. They merely add an interesting layer of flavor. You can omit them if you wish or reduce the amount you use.
- Grated Parmesan: Cheddar is also good.
- Veggies: Sliced onions and fresh baby spinach leaves.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk the eggs with salt, pepper, and parmesan. Brown sliced onions in olive oil. Add fresh spinach leaves and lightly cook them, just until slightly wilted.
Add the eggs and scramble until done to your liking.
Sprinkle with red pepper flakes and serve.
Made it for lunch and saved half for tomorrow. Very good and full of flavor.
Carol Duncan
Read more comments
Made it for lunch and saved half for tomorrow. Very good and full of flavor.Recipe Tips
- It's best to use bagged, pre-washed spinach. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures they are.
- Make sure to cook the eggs over medium heat. This will help prevent them from becoming overcooked.
- At the first stage, before adding the eggs, cook the spinach very lightly. Don't overcook it at this point.
Recipe FAQs
I haven't experimented with using frozen (and thawed) spinach in this recipe. My main concern is that it will be too watery, so I would recommend against it.
I don't chop them, as long as I use small baby spinach leaves. If your leaves are very large, then yes, it's a good idea to give them a quick chop.
I highly recommend using a nonstick skillet. Other skillet types will require large amounts of oil to avoid sticking.
Provided the eggs are fully cooked and are no longer liquid, you can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in the microwave at 50% power.
Serving Suggestions
As you can see in the photo above, the restaurant served this dish with sausage links. At home, I add any of the following on the side:
Recipe Card
Spinach and Eggs Scramble
Video
Ingredients
- 2 tablespoons olive oil
- ½ medium onion - Sliced and separated into rings
- ½ teaspoon Diamond Crystal kosher salt - Plus a pinch for the onions; if using any other salt, including Morton kosher salt, use ¼ teaspoon
- ¼ teaspoon black pepper - divided
- 4 large eggs
- 2 tablespoons parmesan - grated; 1 ounce
- 2 cups fresh baby spinach leaves - 2 ounces
- ¼ teaspoon red pepper flakes
Instructions
- Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat for about 2 minutes.
- Add the onion slices. Sprinkle them with a pinch of kosher salt and black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
- While the onion is cooking, whisk the eggs, ½ teaspoon of kosher salt, a pinch of black pepper, and 2 tablespoons of parmesan in a medium bowl. Set aside.
- When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until the leaves begin to wilt, about 1 minute. Don't overcook the spinach.
- Pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking.
- Sprinkle the scramble with red pepper flakes. Serve immediately.
Notes
- The FDA recommends cooking eggs thoroughly.
- It's best to use bagged, pre-washed spinach. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures that.
- To prevent overcooking the eggs, it's important to cook them over medium heat.
- Provided the eggs are fully cooked and no longer liquid, you can keep the leftovers in an airtight container in the fridge for 2-3 days. Reheat them gently, covered, in the microwave at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Bob Logan says
My go to for a great breakfast. I have added sliced mushrooms and substituted cheddar for cheese
Vered DeLeeuw says
I'm so glad you like this scramble, Bob! Thank you so much for the review and for sharing your delicious tweaks.