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.
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.
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.
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.
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.
As you can see in the photos, the restaurant served this dish with sausage links. At home, I serve it with sliced tomatoes.
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.
👩🏻🍳 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.
Spinach and Eggs Scramble
- 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
- 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.