Protein-packed with a serving of veggies, these Spinach Scrambled Eggs are a tasty way to have a healthy breakfast. Easy to make with dairy-free options, these eggs are on our breakfast menu on repeat. Enjoy these with fresh fruit, or add some sausages or bacon for a protein-rich breakfast.
2tbspcreamoptional for richness, omit for dairy-free
2tbspbutteror olive oil
2cupsbaby spinach2 oz, roughly chopped
1/4cupfeta cheesecrumbled, or grated cheese of choice
Instructions
In a medium-sized bowl, whisk together the eggs, salt, pepper, and the optional cream until fully combined. Set the egg mixture aside.
Preheat a 9-10" non-stick skillet over medium heat. When the pan is hot, add 1 tbsp of the butter along with the spinach. Cook just to wilt, then remove the spinach from the pan and set it aside.
Add the remaining tbsp of butter to the pan. When the butter has melted and is sizzling, add the egg mixture and stir to scramble the eggs.
When the eggs are cooked to your liking, remove them from the heat and stir in the cooked spinach and feta cheese before serving right away.
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Notes
My original recipe called for 1/4 cup of toasted pine nuts which is really tasty, but not all that affordable anymore. But I wanted to include that here in case you can find some for a decent price.It may seem uneccesary to cook the spinach separately, but I promise the texture of the scrambled eggs is so much better this way!