Prepare light, fluffy scrambled eggs that are bursting with freshness when you add baby spinach.
I love eggs! There, I’ve said it, and I’m holding to it. Eggs are a fantastic source of protein and a great way to start the day—especially for young minds heading off to school. Add some fresh spinach, and you have a powerhouse meal of nutrients. After all, don’t we all want to give our children the best meals we can? Scrambled eggs with spinach is a dish I make for myself several times a week. It is quick and easy, and so delicious.
The eggs are lightly seasoned with salt and pepper, and that is all you need to add flavor to such an excellent protein. The spinach adds brightness, and if you like a bit of heat, go ahead and sprinkle on those crushed red pepper flakes. An alternative to that is a dash or two of smoked paprika—my favorite seasoning. You can add it to the beaten egg mixture before cooking or sprinkle it on top of the finished dish.
Let’s talk for a minute about the sneaky mom trick of adding vegetables to other foods. If your children love scrambled eggs, that is the perfect vehicle for vegetables like spinach, carrots, zucchini, broccoli, mushrooms, and bell peppers. Veggies can be left in little chunks, finely diced, sliced, or shredded. The more opportunities we have to get kids to eat their vegetables, the better.
I sometimes enhance my spinach-packed eggs with some freshly shredded cheese, like Gouda and cheddar. Freshly grated Parmesan cheese is also great, especially sprinkled over the eggs. Don’t forget about feta and goat cheese. I especially like goat cheese because it melts into the eggs, making them even creamier. If you’ve never tried it, give it a go and let me know in the comments what you think. You can even add some cooked and chopped ham, bacon, or sausage to the scrambled eggs. After all, variety is the spice of life.
What’s the best method for getting soft, fluffy scrambled eggs?
One thing I’ve learned is that there are multiple ways of making fluffy scrambled eggs with spinach. I’ve had scrambled eggs at many Disney restaurants, and whenever they come out perfectly soft and pillowy, I have to ask the chef for their secret. It turns out that no two chefs I’ve spoken to have the same method. The one thing everyone agreed on was whisking the eggs well before adding them to the pan. Never crack your eggs into the pan.
The first chef I asked said that their trick is to cook the eggs low and slow, never rushing it. They add the seasoned eggs to the hot pan, stirring continuously over medium-low heat. Use gentle, sweeping strokes, not fast movements. I tried it at home and got light, fluffy eggs. Yum!
The next chef I asked added a tablespoon or two of water to the beaten egg, while another added the same amount of milk. I also tried those methods, and they worked equally well. Making this recipe as listed below also worked, as long as I kept stirring the eggs from one side of the pan to the other. One time, I forgot, and while I was able to produce a decent scramble, they weren’t as light and fluffy as when I kept that spatula moving the entire time. However, I stirred in some goat cheese, and as that melted, the eggs lightened up again. Keep that in mind if you ever overcook your eggs. It works!
How do I store leftovers?
Allow leftover scrambled eggs with spinach to cool to room temperature, then refrigerate them in an airtight container for up to 4 days. Don’t leave the eggs sitting out for more than 1 to 2 hours. Reheat them on the stove over low heat, stirring continuously, or in the microwave at 30-second intervals, stirring after each one. You can freeze the chilled eggs in freezer-safe, zippered bags, squeezing out all excess air, for up to 6 months. Defrost them in the refrigerator, then reheat them in a pan with a splash of milk or water over low heat.
Serving suggestions
Start the day with a filling meal: scrambled eggs with spinach, along with this Breakfast Smoothie Recipe. If your kids don’t want to eat their spinach, maybe you can convince them to try a few bites when paired with a delicious Gluten-Free Cobbler or Blueberry Cobbler. Other recipes that pair well with these eggs include Raspberry Scones, Hash Brown Casserole, and Gluten-Free Scones.
Scrambled Eggs With Spinach
Ingredients
- 2 large eggs
- Salt to taste
- Black pepper to taste
- 1 teaspoon olive oil
- 1 cup baby spinach loosely packed
- Pinch red pepper flakes optional
Instructions
- Crack the eggs into a bowl and whisk them with a pinch of salt and pepper until the mixture is smooth.
- Place a nonstick skillet over medium heat and add the olive oil. Let it heat for about 30 seconds.
- Add the baby spinach to the skillet and cook for about 1-2 minutes until it begins to wilt. Pour in the egg mixture. Gently stir with a spatula until the eggs are softly scrambled.
- Sprinkle red pepper flakes if you like an extra kick. Remove from heat when eggs are just set.
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