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.
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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.
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!
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Ingredient notes
- 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
Step 1
Whisk eggs
- Crack the eggs into a medium bowl.
- Add the parmesan, salt, and pepper, then whisk until frothy.
- Set aside.
Step 2
Saute aromatics
- 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.
Step 3
Add spinach
- Now add the spinach and cook until the leaves are wilted.
Step 4
Add eggs
- 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.
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!
FAQs
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.
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.
More breakfast and brunch recipes
Did you make scrambled eggs with spinach?
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Full Recipe
Spinach and Eggs Scramble
Equipment
Ingredients
- 6 large eggs
- 2 Tablespoons parmesan cheese (grated )
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 Tablespoons butter (unsalted )
- 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 6 large eggs with the 2 Tablespoons parmesan cheese, 1 teaspoon kosher salt and Freshly ground black pepper, until frothy. Set aside.
- Heat the 2 Tablespoons butter in a large nonstick skillet over medium heat. Once melted, add the 1 shallot and cook for 2-3 minutes, until translucent. Add the 2 cloves garlic and cook until fragrant, about 30 seconds.
- Add the 4 cups baby 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!
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