Spinach and Eggs Scramble

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

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 7

Total Time: 12

Servings: people

Calories: 242kcal

Author: Platings and Pairings

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.

Print Recipe

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!

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