Scrambled eggs with spinach & avocado
This scrambled eggs with spinach and avocado recipe features soft, creamy eggs mixed with wilted spinach and topped with fresh avocado. It's a nutritious breakfast that's both quick and satisfying.
Cook time 10 min
Prep time 5 min
Ingredients:
4 eggs2 tbsp milk (1% fat)
2 cups spinach
1 short spray cooking spray oil
1/2 avocado
Scrambled eggs with spinach & avocado is a nutritious and delicious breakfast option that combines the rich flavors of pesto, the creaminess of avocado, and the freshness of spinach. This dish not only tastes great but is also packed with healthy fats, protein, and essential vitamins. Perfect for a quick morning meal that will keep you energized throughout the day.
Instructions:
- Crack the eggs into a medium bowl. Add the 2 tablespoons of milk. Whisk together until well combined and slightly frothy.
- Wash and roughly chop the spinach if needed.
- Cut the avocado in half, remove the pit, and slice or dice half of it, setting it aside for later.
- Heat a large non-stick skillet over medium-high heat and give it a short spray of cooking oil.
- Add the spinach to the skillet and sauté for about 1-2 minutes, or until it wilts down. Transfer the wilted spinach to a plate and set aside.
- Reduce the heat to medium-low. Add the whisked eggs to the same skillet.
- Let the eggs sit without stirring for a few seconds until they begin to set around the edges.
- Using a spatula, gently stir the eggs from the edges towards the center, creating soft folds. Continue this process, stirring occasionally, until the eggs are almost cooked but still slightly runny.
- When the eggs are almost done, stir in the wilted spinach. Cook together for another minute, or until the eggs are fully set but still soft and creamy.
- Transfer the spinach scrambled eggs to serving plates.
- Top with the sliced or diced avocado.
- Optionally, garnish with a dollop of pesto or additional herbs for extra flavor.
- Serve immediately, while the eggs are hot and the avocado is fresh.
Scrambled eggs with spinach & avocado is an easy-to-make, wholesome, and flavorful breakfast option that is sure to please your taste buds. With just a handful of ingredients, you can create a nutritious meal that is perfect for starting your day on a healthy note. Remember to experiment with the recipe to suit your taste preferences, and enjoy the harmonious blend of flavors and textures in every bite.
Scrambled eggs with spinach & avocado FAQ:
For scrambled eggs, cook on medium-low heat for about 5-7 minutes. Stir gently until the eggs are set but still slightly runny, achieving a soft and creamy texture.
Yes, you can substitute the 1% milk with any milk of your choice, such as almond, soy, or whole milk. Just ensure it’s a liquid milk, as cream might alter the texture.
Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
A medium to large non-stick skillet (around 10-12 inches) is ideal for scrambling eggs. This size allows enough room for the eggs to cook evenly without crowding.
Absolutely! You can incorporate other vegetables like bell peppers, tomatoes, or mushrooms. Just sauté them before adding in the eggs to ensure they are cooked through.
Cooking Tips:
- Use fresh, high-quality eggs for the best flavor and texture.
- You can substitute the 1% fat milk with a dairy-free alternative such as almond milk or oat milk for a different taste.
- Make sure to wash and dry the spinach thoroughly before adding it to the eggs.
- For an extra creamy texture, gently fold the avocado into the scrambled eggs just before they finish cooking.
- Consider adding a touch of salt and pepper or a squeeze of lemon juice to enhance the flavors.
- Serve with whole grain toast or a side salad to make it a more filling meal.
Nutrition Facts
2 ServingsCalories 240kcal
Protein 15g
Carbohydrates 7g
Fiber 3.83g
Sugar 1.40g
Fat 18g
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