Creamy Scrambled Eggs with Wilted Spinach

Quick Summary

A high-protein, nutrient-dense breakfast that takes less than ten minutes to prepare. By folding fresh spinach into softly scrambled eggs, you gain a balanced meal that supports steady energy throughout your morning.

Ingredients

Method

1. 1. Whisk eggs in a bowl with salt and pepper until the yolks and whites are fully combined.
2. 2. Heat a non-stick pan over medium-low heat. Add one tablespoon of butter.
3. 3. Add the spinach to the pan. Sauté for 60 seconds until just wilted. Remove from the pan and set aside.
4. 4. Add the remaining butter to the pan. Pour in the eggs.
5. 5. Use a silicone spatula to push the eggs gently from the edges toward the center.
6. 6. Once the eggs are soft-set, fold in the wilted spinach. Remove from heat immediately to prevent overcooking.

Nutrition Snapshot

Frequently Asked Questions

Can I make this dairy-free?

Yes, simply substitute the butter for a high-quality olive oil or avocado oil.

How do I prevent the eggs from becoming watery?

Ensure your spinach is dry before adding it to the eggs. Excess water from the leaves can dilute the texture.

What should I serve this with?

A slice of toasted sourdough or half an avocado complements the richness of the eggs perfectly.