This tasty spinach and eggs scramble is perfect for brunch. With lots of fresh spinach, onions, and parmesan, it's incredibly flavorful!
Ready in about 20 minutes, it's as easy as it is delicious. Even the leftovers are good!
This scramble may not look like much, but it's delicious. I've been making this recipe 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 several years ago at Carla's Country Kitchen in the beautiful and scenic Morro Bay, California:
I especially loved the ratio of vegetables to eggs (lots of vegetables!). And when I returned home, I decided to use spinach, simply because that's what I had in the fridge.
This dish is so delicious, I've been making it regularly ever since. And just like in the restaurant version, I love the generous ratio of veggies to eggs.
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Ingredients
You'll only need a few simple ingredients to make this spinach and eggs scramble. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Olive oil: Such a delicious oil and one of my favorites to cook with. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt and black pepper: If using fine salt, you should use less of it, or the eggs could end up too salty.
Eggs: I use large eggs in most of my recipes, this one included.
Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
Veggies: I use sliced onion and fresh baby spinach leaves.
Red pepper flakes: They don't make the eggs very spicy. They mostly add an interesting layer of flavor. You can omit them if you wish, or reduce the amount you use.
Instructions
Making this spinach ad eggs scramble is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to whisk the eggs with salt, pepper, and parmesan.
Next, brown sliced onions in some olive oil. Add fresh spinach leaves and lightly cook them, just until slightly wilted. Don't overcook the spinach at this point.
Add the eggs and scramble until done to your liking. Make sure to cook the eggs over medium heat. This will help prevent them from becoming overcooked.
Expert tip
It's best to use bagged pre-washed spinach in this recipe. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures that they are.
Frequently asked questions
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 when making this recipe. Other skillet types will require large amounts of oil to avoid sticking.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Cook the eggs in butter instead of olive oil.
- Use shredded cheddar instead of parmesan.
- Add seasonings such as garlic powder, dried thyme, or dried oregano.
- Add a handful of bacon bits.
Serving suggestions
As you can see in the photos, the restaurant served this dish with sausage links. At home, I serve it with sliced tomatoes.
Sometimes I add oven bacon and/or keto biscuits. This dish is also very good on top of buttered thick slices of almond flour bread.
Storing leftovers
Provided the eggs are fully cooked and are no longer liquid, you can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Reheat them gently, covered, in the microwave on 50% power.
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Recipe Card
Spinach and Eggs Scramble
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, use just 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.Â
- 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.Â
- 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.Â
Video
Notes
- The FDA recommends cooking eggs thoroughly.
- It's best to use bagged pre-washed spinach in this recipe. 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 the fridge, in an airtight container, for 2-3 days. Reheat them gently, covered, in the microwave at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Suzanne Snith
I'm late to the table but I just made this recipe for my Sunday breakfast and it's a keeper - so flavorful and delicious! My only onion had gone bad so I used onion powder and onion flakes from my spice rack. I added grape tomatoes, sliced in half lengthwise and sprinkled with salt, to the plate. Next time. I'll double the recipe! Thank you!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Suzanne! Thank you for the review and for sharing your delicious tweaks.
Auro
Good and simple. I served it on top of ‘masa madre’ bread/ English muffin with a slice of cheese and avocado, with the eggs/spinach on top and dressed cherry tomatoes
Vered DeLeeuw
I'm glad you liked this recipe, Auro! Thank you for the review and for sharing how you served it. Sounds delicious!
Marsheen
So easy to make and super flavorful!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Marsheen! Thank you for the review.
Cheryl R Thomas
Made this recipe. It is amazingly delicious. Eggs and spinach are two of my favorite foods. I used green onions the second time I made it.
Vered DeLeeuw
I'm so glad you enjoyed this scramble. Cheryl! Green onions sound lovely. Thanks for taking the time to write a review!
Lija
Delicious! Thank you for all of your great recipes!!
Vered DeLeeuw
You're very welcome, Lija!
Bob n Redding
I just made this for the first time. I used cheddar and bacon bits. I needed to cut down on the coarse kosher salt I used. It was too salty, but it still tasted great (I like salt). I’ll be making this more. Thanks!
Vered DeLeeuw
Hi Bob,
Thank you for your comment. I edited the recipe card to emphasize that one would need to halve the salt if using any salt other than Diamond Crystal (even a different brand of coarse kosher salt). The bacon bits also added extra saltiness.
I'm glad you enjoyed it despite the saltiness! Thanks for taking the time to comment.
Ron
Can I add ground beef or sausage?
Vered DeLeeuw
Yes. Assuming you'll use a pound of ground beef, I recommend you season the ground beef and cook it separately until it's done, drain it, and set it aside. Proceed with the recipe and add the cooked ground beef after you add the spinach, right before adding the eggs. You'll need to add more eggs - I suggest using six eggs. With the ground beef, this recipe will make at least four servings.
Bethy
I made this for company today. It was good! Served with a side of bacon.
Vered DeLeeuw
I'm so glad you enjoyed this scramble, Bethy!
Betty Harvey
Can I use canned spinach?
Vered DeLeeuw
I don't recommend using canned spinach in this recipe.
SG
So good! I made this for dinner last night and had it again for breakfast! Thank you for sharing this deliciousness.
Vered DeLeeuw
So glad you liked this scramble! It's one of my favorite meals and it totally works for dinner.