Ready in about 20 minutes, it’s as easy as it is delicious. Even the leftovers are good!
Ingredients
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: 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: 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. 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.
Instructions
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.
Expert tip
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
Variations
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.
Serving suggestions
As you can see in the photos, the restaurant served this dish with sausage links. At home, I serve it with sliced tomatoes. Sometimes I add oven bacon and/or keto biscuits. This dish is also very good on top of buttered thick slices of almond flour bread.
Storing leftovers
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.
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