Starting our days with a good breakfast really set the tone for the rest of the day. This Scrambled Eggs with Spinach and Onions recipe is so simple and yet so delicious and satisfying.. The combination of eggs and spinach in this recipe is a simple and healthy breakfast choice.
Scrambled Eggs with Spinach and Onions
I eat scrambled eggs very often. It’s one of those breakfasts that makes you feel energetic and good all day. The secret to a perfect fluffy egg is the way you cook the eggs. It’s important to cook the eggs over a low temperature and slowly, using a spatula, scrape the bottom of the pan. Fold the eggs into themselves, and continue to do this until they are no longer runny. I also like to add a splash of milk to the eggs. This is optional, but adding the milk to the eggs makes them more fluffy and creamy. I added spinach and a combination of red and green onions..
I love scrambling eggs. They are so simple and versatile. I’ve noticed that when I have eggs for breakfast, it holds me off for a while because of how filling it is. So here is one of my favorite ways to start my morning; these scrambled eggs with spinach and onions are part of my weekly menu, as is my scrambled egg whites over avocado toast recipe. I hope you come to love it as much as I do!
Below you will find a convenient printable recipe card. Please, feel free to leave any comments and/or suggestions. Looking forward to hearing from you!
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.
Until the next one…
Scramble Eggs with Spinach and Onions
Ingredients
- 6 large eggs
- ⅓ cup milk
- 1 cup spinach fresh
- ⅓ cup onion green/red
- 1 tablespoon olive oil
- salt to taste
Instructions
- Chop the green and red onions and set them aside. In a medium mixing bowl, whisk the eggs and milk.
- In a nonstick skillet, heat the oil over medium-low heat and sautee the spinach and onions.
- Pour the egg mixture into the skillet and, as the eggs begin to set, gently move the spatula across the bottom and side of the skillet to form curds. Continue cooking until the eggs are thickened and there is no more visible running egg liquid.
- Season with salt to your taste and serve immediately.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.
Until the next one 🙂
