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.
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. 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. As I said, they’re the best way to start your day!
- 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.
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.
Now add the spinach and cook until the leaves are wilted.
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.
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.
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.
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.
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.
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.
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.
More breakfast and brunch recipes
- Greek Yogurt Breakfast Bowls
- Freezer Breakfast Burritos
- Ham and Cheese Pinwheels
- Ricotta Toast with Blackberries and Honey
- Mexican Breakfast Tostadas
- Sausage Bites
Did you make scrambled eggs with spinach?
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Spinach Scrambled Eggs Recipe
- 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!