Tasty spinach and eggs scramble makes a wonderful keto breakfast. With lots of fresh spinach, onions, and Parmesan, it’s incredibly flavorful!
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!
Veggie scramble in Morro Bay
I first tried a veggie scramble 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.
The ingredients you’ll need
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: A delicious and 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: Sliced onion and fresh baby spinach leaves. I haven’t experimented with using frozen (and thawed) chopped spinach in this recipe. My main concern is that it will be too watery.
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.
How to make spinach and eggs scramble
It’s so easy! Scroll down to the recipe card and video for the detailed instructions. Here are the basic steps:
Whisk the eggs with salt, pepper, and Parmesan.
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.
Should I chop the spinach leaves?
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.
How to serve spinach and eggs
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 good on top of buttered thick slices of almond flour bread.
Can I keep the leftovers?
You can. They won’t be as good as freshly cooked, but you can place them in the fridge, in an airtight container, and keep them for 2-3 days. Reheat them gently, covered, in the microwave on 50% power.
More tasty breakfast recipes
Shakshuka is so delicious. In this classic Mediterranean dish, you poach eggs in a spicy, well-seasoned tomato sauce. It’s really good!
And baked avocado egg is a true delicacy. Who knew that baked avocado could be so wonderfully creamy?
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Spinach and Eggs Scramble
INGREDIENTS
- 2 tablespoons olive oil
- 1/2 medium onion, sliced and separated into rings
- 1/2 teaspoon Diamond Crystal kosher salt plus a pinch for the onions
- 1/4 teaspoon black pepper, divided
- 4 large eggs
- 2 tablespoons grated Parmesan (1 oz)
- 2 cups fresh baby spinach leaves (2 oz)
- 1/4 teaspoon red pepper flakes
INSTRUCTIONS
- Heat a very large (12-14 inch) nonstick skillet over medium-high heat, about 2 minutes. Add the olive oil.
- Add the onion slices. Sprinkle them with a pinch of Kosher salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
- While the onion is cooking, in a medium bowl, whisk together the eggs, 1/2 teaspoon Kosher salt, a pinch of black pepper, and 2 tablespoons Parmesan. Set aside.
- When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until beginning to wilt, about 1 minute.
- 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 with red pepper flakes. Serve immediately.
WATCH THE VIDEO:
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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, Reader's Digest, and Better Homes and Gardens.