Scrambled Eggs With Spinach Parmesan Recipes

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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

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

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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