Scrambled Eggs With Spinach Parmesan Recipes

HEALTHY SPINACH SCRAMBLED EGGS

Healthy Spinach Scrambled Eggs image

The addition of spinach to scrambled eggs adds extra nutrition, flavor, and texture to the breakfast plate. Have a healthy dish in just 10 minutes.

Provided by Kimberley Eggleston

Categories Breakfast Brunch

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

6 whole eggs
3 tablespoons skim milk
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup spinach leaves (chopped or torn)

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.

Nutrition Facts : Calories 233 kcal, Carbohydrate 4 g, Cholesterol 558 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, Sodium 381 mg, Sugar 2 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g

SCRAMBLED EGGS WITH SPINACH & PARMESAN

Scrambled Eggs with Spinach & Parmesan image

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Provided by Meghan Sutherland

Categories Egg Breakfast Brunch Quick & Easy High Fiber Parmesan Spinach Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes

Steps:

Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

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