Healthy Scrambled Eggs with Spinach

Here’s my go-to recipe for scrambled eggs with spinach, combining fluffy eggs with fresh spinach leaves, a sprinkle of salt and pepper, and just a touch of butter to bring it all together.

These scrambled eggs have become my morning staple, and even my kids ask for them now. I often make a double batch because everyone seems to want seconds. And let’s be honest – who doesn’t love a good breakfast that’s ready in minutes?

What Kind of Eggs Should I Use?

For the best scrambled eggs, regular large chicken eggs from the grocery store will work perfectly fine, though free-range eggs often have darker, more orange yolks and richer flavor. The most important thing is that your eggs are fresh – you can check this by placing them in a bowl of water; fresh eggs will sink and lay flat on their sides. If you’re buying from the store, look for eggs with the latest possible expiration date, and always keep them in the refrigerator. When it comes time to cook, using room temperature eggs (let them sit out for about 30 minutes before cooking) will help them cook more evenly and create fluffier scrambled eggs than using them straight from the fridge.

Options for Substitutions

This simple breakfast recipe is pretty flexible and you can make several easy swaps:

• Eggs: Eggs are the star here and can’t really be substituted. However, you could use liquid egg whites if you’re watching cholesterol – use about 1/2 cup to replace 2 whole eggs.
• Olive oil: Any cooking oil works here – try butter, coconut oil, or avocado oil. Each will give a slightly different flavor to your eggs.
• Baby spinach: You can swap spinach with other quick-cooking greens like arugula, baby kale, or Swiss chard. If using regular spinach or tougher greens, chop them up first.
• Aged cheddar: Pretty much any cheese works great – try feta, goat cheese, parmesan, or mozzarella. Just keep the amount similar to avoid making the eggs too wet.
• Chili flakes: No chili flakes? Try a dash of hot sauce, cayenne pepper, or even black pepper for some heat. You can also skip it if you’re not into spicy food.
• Whole wheat toast: Serve your eggs with any bread you like – sourdough, rye, or even wrapped in a tortilla. Or skip the bread and serve with roasted potatoes or fresh fruit.

Watch Out for These Mistakes While Cooking

The biggest mistake when making scrambled eggs is cranking up the heat too high – keeping your pan on medium-low heat ensures creamy, tender eggs instead of dry, rubbery ones. A common error is adding the spinach too early; wait until your eggs are almost set, then fold in the spinach leaves so they just wilt without releasing too much water into your eggs. To achieve the creamiest texture, remember to take your eggs off the heat when they still look slightly wet (they’ll continue cooking from residual heat), and don’t skip seasoning – adding salt and pepper at the beginning allows the flavors to properly develop throughout the cooking process. For an extra tip, try grating your aged cheddar finely rather than chopping it, as this helps it melt more evenly into the eggs.

What to Serve With Scrambled Eggs?

These spinach scrambled eggs are perfect for breakfast or brunch, and there are lots of tasty sides you can add to make it a complete meal. A few crispy strips of bacon or breakfast sausage links would add some nice protein and savory flavor to the plate. Since you’ve already got toast, try adding some sliced avocado on top, or serve with a side of fresh fruit like berries or orange segments for a pop of sweetness. If you’re extra hungry, some crispy home fries or hash browns would round out the meal nicely – the crunchy potatoes are great for soaking up any bits of egg left on the plate.

Storage Instructions

Keep Fresh: Scrambled eggs with spinach are best enjoyed right away while they’re hot and fluffy. If you do have leftovers, keep them in an airtight container in the fridge for up to 24 hours, though the texture won’t be quite the same as fresh.

Prep Ahead: To save time in the morning, you can wash and dry your spinach the night before and store it in a paper towel-lined container. You can also grate the cheese ahead of time and keep it in a sealed bag in the fridge.

Warm Up: If you need to warm up leftover scrambled eggs, do it gently in the microwave in 20-second bursts, stirring between each interval. Add a tiny splash of water to help keep them moist, but remember that reheated eggs won’t be as good as freshly made ones.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 15-20 g
• Fat: 15-20 g
• Carbohydrates: 30-35 g

Ingredients

• 2 eggs
• Salt and freshly cracked black pepper
• A small amount of olive oil
• 3 handfuls baby spinach leaves (about 50g)
• 1 tablespoon aged cheddar cheese
• Chili flakes, crushed
• To serve: whole wheat toast

Step 1: Prepare the Eggs

Break the eggs into a small bowl and season them with salt and black pepper.

Whisk the eggs until they are well combined and slightly frothy.

This will ensure even cooking and a fluffy texture.

Step 2: Wilt the Spinach

Heat some oil in a non-stick frying pan over medium heat.

Once the oil is ready, add the spinach and stir it gently until it wilts.

This should take about 2 minutes.

Make sure all the leaves are softened and reduced in volume.

Step 3: Cook the Eggs

Pour the whisked eggs into the pan with the spinach.

Stir to combine the eggs and spinach well, allowing the eggs to reach the bottom of the pan.

Cook for 1-2 minutes, stirring occasionally, until the eggs are mostly set but still slightly runny.

Step 4: Add Cheese and Seasonings

When the eggs are just about set, remove the pan from the heat.

Stir in your choice of cheese, allowing it to melt into the eggs.

Sprinkle some chili flakes on top for an added kick of flavor.

Step 5: Serve

Transfer the scrambled eggs with spinach and cheese to a plate.

Serve immediately with a side of wholemeal toast for a complete and satisfying meal.