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    Home » Keto Breakfast Recipes » Spinach and Eggs Scramble

    Spinach and Eggs Scramble

    Last updated: Jul 17, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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!

    Spinach and eggs scramble served on a white plate with a napkin.

    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:

    A veggie scramble served with sausages and a slice of orange.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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.

    A six-photo collage showing the steps for making a spinach and eggs scramble.

    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

    Can I use frozen spinach in this recipe?

    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.

    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.

    What type of skillet should I use?

    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.

    Spinach and eggs served on a white plate.

    Related recipes

    • Fluffy Scrambled Eggs
    • Easy Shakshuka
    • Soft Scrambled Eggs
    • Avocado Egg Bake

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Spinach and eggs.
    4.99 from 378 votes
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    Spinach and Eggs Scramble

    Tasty spinach and eggs scramble is perfect for brunch. With lots of fresh spinach, onions, and Parmesan, it is also very flavorful!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Servings: 2 servings
    Calories: 303kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    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
    • ¼ teaspoon black pepper divided
    • 4 large eggs
    • 2 tablespoons grated Parmesan (1 oz)
    • 2 cups fresh baby spinach leaves (2 oz)
    • ¼ teaspoon red pepper flakes

    INSTRUCTIONS

    • Heat a very large (12-14 inch) nonstick skillet over medium-high heat for 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, ½ teaspoon of Kosher salt, a pinch of black pepper, and 2 tablespoons of 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. Don't overcook the spinach at this point.
    • 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:

    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 they are.
    Make sure to cook the eggs over medium heat. This will help prevent them from becoming overcooked.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5recipe | Calories: 303kcal | Carbohydrates: 4g | Protein: 16g | Fat: 25g | Saturated Fat: 6g | Sodium: 612mg | Fiber: 1g | Sugar: 2g
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    More Keto Breakfast Recipes

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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