Egg And Spinach Side Dish Recipes

SPINACH AND EGGS

Steps:

• In a large skillet, saute your onion in the butter until translucent.
• Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
• Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
• Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
• Sprinkle with seasoned salt (to taste) immediately before serving.

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

SPINACH AND EGG BREAKFAST CASSEROLE

Steps:

• Preheat oven to Bake at 350 degrees F. (175 degrees C)
• Using a small baking dish, an 8 X 8-inch glass baking dish, or 7 X 10-inch baking pan.
• In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Saute pancetta and onion for about 5 to 8 minutes, stirring occasionally. The pancetta should be fully cooked and onions caramelized. Then remove from heat and allow the onions and pancetta to cool down before incorporating them into the egg mixture.
• Meanwhile, rinse and spin 2 handfuls of baby spinach. Pile a bunch of leaves together and roll them and slice them thinly on a diagonal. Set them aside.
• In a medium-size mixing bowl, divide the egg whites from the yolks. Save the 5 yolks in the fridge to use the next day for another recipe.
• Whisk whole eggs with egg whites. Toss in spinach, mozzarella, heavy cream, along with all the seasonings, and then add in the onions and pancetta. Whisk until well combined.
• Pour the entire mixture into the 5 x 8 casserole dish. Or into a 12 muffin pan.
• Place the baking dish on the middle rack in the oven.
• BAKE for 22 to 25 minutes, or until the sides and bottom are golden browns.
• Remove and let it sit for a few minutes. Cut into squares and serve.
• Serves 4 to 6

HEALTHY SPINACH SCRAMBLED EGGS

Steps:

• Gather the ingredients.
• Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
• Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
• Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
• Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
• When the eggs begin to take form, add the spinach to the pan.
• Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes.

SPINACH MUSHROOM EGG CASSEROLE

Steps:

• Grease a 9x13 baking pan with nonstick cooking spray.
• Cook sausage and drain of excess grease.
• Spread croutons into the bottom of the pan. Sprinkle sausage on top.
• Add eggs, milk and cream of mushroom soup to a bowl and whisk well.
• Fold in thawed but not drained spinach and sliced mushrooms. Mix egg mixture well.
• Add shredded cheese and mix well.
• Pour cheesy spinach mixture on top of croutons and sausage.
• Cover and refrigerate overnight.
• The next day, bake at 325 for 50-55 minutes.
• Remove from oven.
• Let stand for 5 minutes before slicing and serving (this process is necessary to avoid the casserole breaking apart)

EGG AND SPINACH SIDE DISH

Steps:

• In a large bowl, combine all of the ingredients. Spoon into a greased 1-1/2-qt. microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until bubbly and heated through.

SCRAMBLED EGGS WITH SPINACH

Steps:

• Gather the ingredients.
• Coarsely chop the baby spinach leaves.
• Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp-tender, about 5 minutes, stirring frequently.
• Add the chopped spinach to the skillet and cook, stirring often, until the spinach is tender, about 5 to 7 minutes. Be sure to cook this until the water that leaches out of the spinach has evaporated.
• In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.
• Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4 to 5 minutes longer. Sprinkle with the cheese and serve.