A tasty, satiating spinach scramble makes a wonderful low carb breakfast. With lots of spinach, garlic and Parmesan, it is very flavorful!
This spinach scramble may not look like much, but it’s delicious. I’ve been making it regularly for over a year now, but I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic!
Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out.
I first tried a veggie scramble at Carla’s Country Kitchen in Morro Bay, California:
I loved the ratio of veggies to eggs, and when I returned home, I decided to make a spinach scramble, simply because I always have frozen chopped spinach in the freezer.
The spinach scramble was so delicious, I’ve been making it regularly ever since. Just like in the restaurant scramble, I love the generous ratio of veggies to eggs.
I’m sure, by the way, that chopped onion would be a great addition to this spinach scramble. I’m usually too lazy to bother, though!
Another great breakfast recipe that combines spinach and eggs is this recipe for creamed spinach baked eggs.
- 9 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 tablespoon minced garlic
- 6 tablespoons grated Parmesan (1 oz)
- 10 oz frozen chopped spinach
- 1 tablespoon olive oil
- In a large bowl, whisk together the eggs, salt, red pepper flakes, garlic and Parmesan.
- Heat a very large (12-14 inch) nonstick skillet over medium-high heat, about 2 minutes. Add the frozen spinach. Cook, stirring often, until thawed and liquids have evaporated, about 5 minutes. Use a rubber spatula to scrape the cooked spinach into the egg mixture.
- Add the olive oil to the warm skillet and swirl to coat. Pour the egg mixture into the skillet. Cook the eggs, pushing them back and forth and flipping them from side to side, until set to your liking. Experts say that cooked eggs should be golden, not browned, but I like my eggs well-scrambled and browned.