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.
How to make spinach scramble
It’s so easy! Scroll down to the recipe card for the detailed instructions. But the basics are simple. Mix the eggs with spices and cheese. Defrost the spinach and wring it in a clean kitchen towel to get rid of the liquids. Mix the spinach and eggs together, pour into a skillet, and scramble in olive oil until done to your liking. This soft scrambled eggs recipe has a video that shows the technique for scrambling 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!
How to serve spinach scramble
As you can see in the photos, the restaurant served it with sausage links. At home, I serve it with sliced tomatoes. Sometimes I add oven bacon.
Is this a healthy recipe?
More tasty breakfast recipes
Another great breakfast recipe that combines spinach and eggs is this recipe for creamed spinach baked eggs. And baked avocado egg is a delicacy. Who knew that baked avocado could be so wonderfully creamy?
- 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. Set aside.
- Place the spinach in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and cook on high for 4 minutes. Carefully remove the cover (it will be hot). Stir, cover, and microwave until fully defrosted, about 3 more minutes. Let cool slightly, then place the defrosted spinach in a clean kitchen towel and wring repeatedly to remove as much liquid as you can.
- Add the spinach to the egg mixture, mixing it in to incorporate.
- Heat a very large (12-14 inch) nonstick skillet over medium-high heat, about 2 minutes. Add the olive oil.
- Pour the egg and spinach mixture into the skillet. Cook the eggs, pushing them back and forth with a rubber spatula, until set to your liking. Serve immediately.