Spinach Scrambled Eggs
Tasty spinach scrambled eggs make a wonderful low carb and keto breakfast. With lots of spinach, onions and Parmesan, they are also very flavorful!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
- 2 tablespoons olive oil
- 1/2 medium onion, sliced and separated into rings
- 1/2 teaspoon 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 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, 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