Scrambled eggs with spinach and salsa
Whip up a quick and delicious breakfast with this easy Scrambled Eggs with Spinach and Salsa recipe! Made with creamy eggs, fresh spinach, and tangy salsa, all cooked in healthy coconut oil. Perfect for a nutritious start to your day!
- 20 May 2024
- Cook time 7 min
- Prep time 5 min
- 1 Servings
- 4 Ingredients
Scrambled eggs with spinach and salsa is a nutritious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. This recipe combines the protein-rich eggs, fresh spinach for added vitamins, and a kick of flavor from the salsa, all cooked in healthy coconut oil.
Ingredients:
Instructions:
- Crack the eggs into a bowl and whisk them until fully blended. You can add a pinch of salt and pepper if desired.
- Rinse the spinach under cold water and pat it dry. Roughly chop the spinach into smaller pieces.
2. Heat the Pan:
- Place a non-stick skillet or frying pan over medium heat.
- Add the tablespoon of coconut oil to the pan and let it melt completely. Swirl the oil around the pan to ensure an even coating.
- Once the coconut oil is hot, add the chopped spinach to the pan.
- Sauté the spinach for about 1-2 minutes, or until it wilts and reduces in volume, stirring occasionally.
- Pour the whisked eggs into the pan with the spinach.
- Allow the eggs to sit undisturbed for a few seconds, then gently stir with a spatula to scramble them. Continue to cook, stirring occasionally, until the eggs are just set and no longer runny. This should take about 2-3 minutes.
5. Incorporate Salsa:
- Once the eggs are cooked to your liking, remove the pan from the heat.
- Spoon the salsa sauce over the scrambled eggs and gently fold it in to combine. The residual heat from the eggs will warm the salsa slightly.
- Transfer the scrambled eggs with spinach and salsa onto a plate.
- Garnish with additional salsa or fresh herbs if desired. Serve immediately.
Tips:
- Use fresh, high-quality ingredients for the best taste.
- Make sure to preheat the pan well before adding the coconut oil to ensure even cooking.
- Continuously stir the eggs while cooking to achieve a creamy texture.
- If you prefer your spinach wilted, add it to the pan a few minutes before the eggs.
- Top the finished dish with additional salsa or fresh herbs for extra flavor.
This delightful scrambled eggs with spinach and salsa recipe is a perfect way to start your day or enjoy a quick meal any time. Its simplicity and rich flavors make it a go-to dish that you can whip up in no time. Feel free to customize this recipe with your favorite veggies or spices to suit your taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 3.74g | 1% |
| Fiber 0.82g | 2% |
| Sugar 1.51g | 2% |
| Fat | |
| Fat 24g | 29% |
| Saturated 15g | 49% |
| Cholesterol 460mg | - |
| Vitamins | |
| Vitamin A 260ug | 28% |
| Choline 380mg | 69% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 1.14ug | 48% |
| Vitamin C 5mg | 6% |
| Vitamin E 1.89mg | 13% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 2.17mg | 20% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 300mg | 9% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 1.52mg | 14% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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