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Spinach and Eggs Scramble
Tasty spinach and eggs scramble makes a wonderful keto breakfast. With lots of fresh spinach, onions, and Parmesan, it is also very flavorful!
Servings 2 servings
- 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
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.
Serving: 0.5recipe | Calories: 303kcal | Carbohydrates: 4g | Protein: 16g | Fat: 25g | Saturated Fat: 6g | Sodium: 612mg | Fiber: 1g | Sugar: 2g