Creamy Soft Scrambled Eggs with Spinach & Avocado

Quick Summary

This dish combines fresh baby spinach and ripe avocado with low-heat scrambled eggs. It is a perfect high-protein, nutrient-dense breakfast that takes under 15 minutes to prepare.

Ingredients

Method

1. 1. Whisk the eggs and milk in a bowl until the mixture is uniform and slightly bubbly. Season with a pinch of salt.
2. 2. Sauté the spinach in olive oil over medium heat for one minute until just wilted. Remove from the pan.
3. 3. Lower the heat to medium-low. Add butter to the pan. Pour in the eggs and stir gently and continuously with a spatula.
4. 4. Fold the spinach back in when the eggs are nearly set. Remove from heat while they still look slightly wet.
5. 5. Plate immediately and top with fresh avocado slices and a crack of black pepper.

Nutrition Snapshot

Frequently Asked Questions

How do I keep the eggs from getting rubbery?

Use a low-to-medium heat setting and keep the eggs moving. Taking them off the heat early is key.

Can I make this dairy-free?

Yes, simply substitute the butter with olive oil and omit the milk or use a tablespoon of water for a lighter fluffiness.

Is this meal suitable for meal prep?

It is best served immediately. If prepping, store the cooked eggs and fresh avocado separately and combine right before eating.