SCRAMBLED EGGS WITH SPINACH FOR BREAKFAST EASY, QUICK, HEALTHY RECIPE
Spinach egg scramble is delicious, easy to make, quick, healthy nutritious breakfast!
Provided by Recipe Garden
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl, add the onion powder and little salt, mix well.
- Add one tablespoon of oil in an iron skillet, bring the skillet to medium heat and add the spinach.
- Stir fry the spinach leaves for about a minute or until the spinach begins to wilt.
- Add the egg mixture over the wilted spinach leaves, using a spoon gently move the leaves across the egg mixture so they will be uniformly spread in the egg mixture.
- Lower the heat and let the mixture cook for a couple of minutes until the mixture sets slightly.
- Once the mixture is lightly set and the top looks slightly cooked, using a spatula gently flip from the sides and gently scramble the mixture to slightly large sized pieces (do not scramble too much and make into too small pieces as the spinach leaves should be covered with the cooked eggs for the best texture and taste).
- Add the remaining one tablespoon of oil and let the mixture cook for another one more minute.
- Scramble the contents using the spatula, to medium sized pieces and let this fry for another 1 more minute.
- Stir and cook for another couple of minutes in low heat or until the scrambled mixture starts to brown.
- Sprinkle with black pepper powder if using, serve the delicious egg and spinach scramble hot for a delicious breakfast or dinner!
Nutrition Facts : Calories 426 kcal, Carbohydrate 4 g, Protein 15 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 422 mg, Sodium 187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES
Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 6
Steps:
- Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
- Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
- Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.
Nutrition Facts : Calories 297 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
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