This delicious 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 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
You'll only need a few simple ingredients to make this recipe. 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. 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.
- Eggs: I use large eggs in most of my recipes, including this one.
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
- Veggies: I use sliced onion and fresh baby spinach leaves.
Variations
- 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. You can add a generous pinch of each additional spice.
- Add 2 tablespoons of bacon bits.
Instructions
Making this 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 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.
Sprinkle with red pepper flakes and serve.
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 they are.
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 when making this recipe. Other skillet types will require large amounts of oil to avoid sticking.
Serving Suggestions
As you can see in the photo above, 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 scramble 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 an airtight container in the fridge for up to three days. Reheat them in the microwave at 50% power.
More Egg Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
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, 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.
- 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 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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
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.
Phindile says
This was great!
Jay says
True story.. I've made this a number of times for my son. I had a dream last night that I made this for myself. I woke up and didn't have enough eggs.
Vered DeLeeuw says
Hahaha great story, Jay! Good thing egg prices have come down. Go get some! 🙂
Carol Duncan says
Made it for lunch and saved half for tomorrow. Very good and full of flavor.
Vered DeLeeuw says
Glad you liked this scramble, Carol! Thanks for the review.
Molly says
I used mozzarella cheese instead. very good. my husband liked it too.
Vered DeLeeuw says
Wonderful, Molly! Thanks for the review.
ESF says
Simply delicious
Darlene says
My new way of making scrambled eggs!! great recipe!!
Vered DeLeeuw says
Thank you so much, Darlene.
Cheryl says
Just made this for breakfast and it was delicious…
Vered DeLeeuw says
Glad you enjoyed it, Cheryl! Thanks for the review.
suzanne correll says
Fast and easy to make! Great flavor!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Suzanne.