• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Spinach Scrambled Eggs

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

March 8, 2025

|

5 from 8 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

Spinach scrambled eggs pinterest image.
  • Facebook
  • Flipboard
  • Email

Upgrade your everyday eggs with this scrambled spinach and eggs recipe! Spinach and parmesan are folded into fluffy scrambled eggs to elevate this perfect for breakfast or brunch.

Overhead shot of spinach scrambled eggs in white bowl with fork.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

Starting your day with eggs, whether they’re hard boiled, poached, fried, or baked into bite-sized portions, is always the right way to go! They always make for a healthy (whole eggs contain almost every nutrient our bodies need) breakfast or brunch, are easy to cook, and can be combined with plenty of other ingredients. 

Take these Spinach Scrambled Eggs for example; spinach, aromatics, and parmesan cheese are folded into fluffy scrambled eggs, instantly upgrading a simple classic.

Table of Contents

  • Ingredients needed
  • How to make scrambled eggs with spinach
  • Tips and tricks
  • Customize it
  • FAQs
  • Storing
  • ​​​​Did you make scrambled eggs with spinach?
  • Full Recipe
  • Want More Recipes Like This One?

Why you’ll love this recipe

Not only are spinach and eggs delicious together, but they’re easy to cook together in the same pan and leave you with a meal that’s loaded with protein, vitamins, minerals, and healthy fats. 

That said, sauteed spinach is just one of the many mix-ins you can add to scrambled eggs. I’m giving you plenty of other mix-in ideas, from veggies to meat, to help you take these eggs to the next level. Plus, here’s 10+ sauces for eggs to try out!

As I said, they’re the best way to start your day!

Reader

Love



5 stars
Wow! This is amazing – thank you! Definitely a keeper.

–

Jennie

Ingredients needed

Ingredients for spinach scrambled eggs labeled on counter.
  • Eggs – I made this recipe with six large eggs, which makes enough scrambled eggs for two to four people. Feel free to use even more eggs if you need to serve a crowd!
  • Parmesan cheese – I recommend grating the parmesan yourself directly from the block. It will melt and taste much better than pre-shredded parmesan cheese. 
  • Kosher salt 
  • Black pepper
  • Unsalted butter – To coat the skillet and prevent the eggs from sticking. You can also use olive oil.
  • Shallot and garlic – These aromatics improve the depth of flavor. If you don’t have shallots, use onion instead.
  • Baby spinach – Freshly chopped spinach leaves are best but frozen spinach can be used in a pinch (check out the FAQs for thawing tips and cooking times).
  • Red pepper flakes – This is optional, but just a pinch will add a delectable warming flavor without making the eggs super spicy. 

How to make scrambled eggs with spinach

Crack the eggs into a medium bowl. Add the parmesan, salt, and pepper, then whisk until frothy. Set aside. 

Eggs whisked in bowl.

Heat the butter in a large skillet over medium heat. Once melted, add the minced shallot and sauté until translucent. Next, add the garlic and cook just until fragrant.

Shallots and garlic in skillet.

Now add the spinach and cook until the leaves are wilted. 

Wilted spinach in skillet.

Pour the egg mixture into the skillet and cook until the edges are set. Use a spatula to fold the eggs slowly until they’re cooked to your liking. 

Finished spinach scrambled eggs in skillet.

Season with a pinch of red pepper flakes if you like, and enjoy!

Tips and tricks

  • Spend at least 30 seconds vigorously whisking the eggs. This will smooth out the eggs and aerate them so they’re nice and fluffy.
  • For a smooth, velvety texture, use a spatula to continuously move the eggs around once the edges start to set. 
  • Take the eggs off of the heat when they’re slightly undercooked to prevent them from becoming rubbery or drying out in the pan.

Customize it

This is an easy breakfast recipe you can have a ton of fun with. Use these mix-in ideas to help customize your batch of upgraded scrambled eggs:

  • Cheese – This recipe is just cheesy enough with the parmesan. However, if you like extra cheesy scrambled eggs, sprinkle up to ½ cup of freshly grated cheese over the eggs just as the edges begin to set, then slowly fold until the eggs are set and the cheese is melted. Mozzarella, Colby jack, white cheddar, and pepper jack are all great options.
  • Vegetables – Almost any vegetable can be used here. Swap the spinach for thinly sliced kale and other leafy greens, or try more vegetables like sun dried tomatoes, roasted red peppers, bell peppers, mushrooms, broccoli florets, asparagus, etc.
  • Meat – Add chopped bacon, ground sausage, or diced ham to your egg scramble. Just remember to cook the meat before combining them with the eggs. 
  • Sauce – Try one of these 10+ sauces for eggs to take your dish to the next level! I’m a huge fan of this Poblano Cream Sauce! Or, add some of this chili crisp for a little heat!
Finished spinach scrambled eggs in skillet.

FAQs

Can I make this spinach scramble with just egg whites?

Yes! To make an egg white scramble, follow the instructions using liquid egg whites or fresh egg whites separated from the yolks. Instead of discarding the yolks, you can use them to make a nice bearnaise sauce or creme brulee. 

Should you add milk to scrambled eggs?

Contrary to popular belief, adding milk to scrambled eggs won’t make them significantly creamier or fluffier, says Southern Living. Whisking the eggs thoroughly, cooking over low-medium heat, and keeping them slowly moving in the pan is enough to give you light and silky eggs.

Can you use frozen spinach?

Yes, you can substitute frozen spinach for fresh spinach in this recipe. The excess liquid in frozen spinach can make the eggs soggy, which means it needs to be thawed and blotted dry first.

Storing

Leftover scrambled eggs can be stored in an airtight container in the fridge for 3 to 4 days. 

To reheat, cover the bowl loosely with plastic and microwave in 15-second intervals, fluffing with a fork in between.

Overhead close up of spinach scrambled eggs in white bowl with fork.

More breakfast and brunch recipes

  • Greek Yogurt Breakfast Bowls

    new!

    Greek Yogurt Breakfast Bowls

  • Frozen Breakfast Burritos (Meal Prep)

    new!

    Frozen Breakfast Burritos (Meal Prep)

  • Sweet Ricotta Toast with Blackberries & Honey

    new!

    Sweet Ricotta Toast with Blackberries & Honey

  • Creamy Instant Pot Oatmeal

    new!

    Creamy Instant Pot Oatmeal

Browse More Breakfast Recipes

​​​​Did you make scrambled eggs with spinach?

If you loved this spinach eggs recipe, I would appreciate it if you gave it a starred review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Overhead shot of spinach scrambled eggs in white bowl with fork.

Full Recipe

Spinach Scrambled Eggs

Upgrade your everyday eggs with these Spinach Scrambled Eggs! Spinach and parmesan are folded into fluffy scrambled eggs to elevate this perfect for breakfast or brunch.
5 from 8 votes
Print Pin
Serves 3 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 7 minutes mins
Total Time: 12 minutes mins

Equipment

  • Large Skillet
  • Medium Bowl
  • Knife

Ingredients

  • 6 large eggs
  • 2 Tablespoons grated parmesan cheese
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 Tablespoons unsalted butter
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 4 cups baby spinach (coarsely chopped)
  • Pinch red pepper flakes (optional)

Instructions

  • In a medium bowl, whisk the eggs with the parmesan, salt and pepper, until frothy. Set aside.
  • Heat the butter in a large nonstick skillet over medium heat. Once melted, add the shallot and cook for 2-3 minutes, until translucent. Add the garlic and cook until fragrant, about 30 seconds.
  • Add the spinach and cook until wilted, about 2 minutes.
  • Pour the eggs into the skillet and cook, undisturbed, until the edges are set, 30 seconds to 1 minute. Use a spatula to fold the eggs, until cooked to your liking. If desired, sprinkled with red pepper flakes. Enjoy!

Notes

Leftover scrambled eggs can be stored in an airtight container in the fridge for 3 to 4 days. 
To reheat, cover the bowl loosely with plastic and microwave in 15-second intervals, fluffing with a fork in between.

Nutrition

Calories: 242kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 395mg | Sodium: 1009mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4553IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 3mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Want More Recipes Like This One?

Love this dish? Discover more easy, flavorful recipes that you’ll want to make again and again. From crispy air fryer favorites to comforting classics, there’s plenty to try next!

Subscribe
  • Facebook
  • Flipboard
  • Email
5 from 8 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 responses

  1. Sabrina
    March 9, 2023

    5 stars
    great, I eat spinach and eggs most weekdays, separately, a scramble is a much better idea, thank you for this inspiration and recipe!

    Reply
    1. Erin
      March 10, 2023

      You’re welcome Sabrina!

      Reply
  2. Yasmin
    June 8, 2023

    5 stars
    Lovely recipe, I added grated carrot also and used no parmasan or cheese substitute, it is just as tasty without cheese!

    Reply
    1. Erin
      June 9, 2023

      Thanks Yasmin!

      Reply
  3. Jennie
    February 2, 2024

    5 stars
    Wow! This is amazing – thank you! Definitely a keeper.

    Reply
  4. Philip
    February 3, 2024

    5 stars
    I’m new to cooking now that I live alone and wanted to use the spinach and eggs in my fridge. Wasn’t sure what order to cook them in and after a quick google found this recipe. Simple, easy, fast, and so good. I’ve been experimenting with adding different vegetables. My new go to breakfast. Thank you Erin!

    Reply
    1. Erin
      February 4, 2024

      Thanks Phillip!

      Reply
  5. Tracey
    August 24, 2024

    The seasoning is perfect!

    Reply
  6. Kim
    August 25, 2024

    I haven’t tried this yet. But my mother always made spinach with bacon grease (cause we’re from the south) with onions and eggs scrambled in a pan with lots of pepper and salt. It was for supper at our house and was delishous. I will try this dish as well.

    Reply
  7. Angie
    March 27, 2025

    I love these eggs! So delicious!! I needed to use up some mushrooms, so I sliced those babies up and added them in at the same right after the shallot, but before the garlic. They are so good, I’ve made them two days in a row. Thank you for sharing.

    Reply
    1. Erin Lynch
      March 31, 2025

      Thanks Angie!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Grilled Lamb Chops with Crying Tiger Sauce
  • Italian Green Beans
  • Cucumber Edamame Salad
  • Chicken Piccata Pasta
  • French Lentil Salad
  • Green Shrimp
  • Roasted Fennel & Artichoke Hearts
  • Mexican Street Corn Potato Salad

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.