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Scrambled eggs with wilted baby spinach and red pepper flakes on a white plate.

Scrambled Eggs With Spinach

Lori Mauer
Whip up fluffy Scrambled Eggs With Spinach in just 10 minutes! This high-protein, gluten-free recipe is packed with fresh greens.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 168 kcal

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.
    Whisking eggs with salt and pepper for Scrambled Eggs With Spinach.
  • 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.
    Scrambled eggs with spinach cooking in a black skillet.
  • Sprinkle red pepper flakes if you like an extra kick. Remove from heat when eggs are just set.
    Scrambled eggs with spinach and red pepper flakes on a plate.

Nutrition

Calories: 168kcalCarbohydrates: 2gProtein: 12gFat: 12gSaturated Fat: 3gSodium: 188mgFiber: 1g
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