Spinach scramble with red pepper and onion
Whip up a nutritious and delicious breakfast with this Spinach Scramble recipe! Featuring fresh spinach, red pepper, and onion sautéed in olive oil, combined with perfectly scrambled eggs and seasoned with a dash of salt and black pepper. Ready in minutes, perfect for a healthy start to your day!
Cook time 5 min
Prep time 2 min
Ingredients:
2 tsp olive oil1 cup spinach
1/4 cup onion
1/2 red pepper
2 eggs
1 dash salt
1 dash black pepper
Spinach scramble with red pepper and onion is a quick and nutritious breakfast or brunch option. This dish combines fresh vegetables and protein-rich eggs, making it a balanced meal that is both delicious and easy to prepare.
Instructions:
- Chop the onion into small pieces.
- Dice the red pepper.
- Rinse and roughly chop the spinach if not already prepped.
- In a medium-sized skillet, heat 2 teaspoons of olive oil over medium heat until shimmering.
- Add the chopped onion to the skillet and sauté for about 2-3 minutes, or until it starts to become translucent.
- Add the diced red pepper to the skillet and cook for an additional 2-3 minutes, or until the vegetables are tender.
- Stir in the spinach and cook for about 1-2 minutes, or until the spinach is wilted.
- Crack the 2 eggs into the skillet with the vegetables.
- Season with a dash of salt and a dash of black pepper.
- Stir continuously to scramble the eggs with the vegetables, cooking until the eggs are fully set, about 3-4 minutes.
- Once the eggs are cooked through and well-mixed with the vegetables, remove the skillet from the heat.
- Serve the spinach scramble hot, directly from the skillet or transfer to plates.
This spinach scramble with red pepper and onion is not only simple to make but also packed with nutrients. By following these tips and steps, you can enjoy a wholesome, flavorful meal that's perfect for any time of the day.
Spinach scramble with red pepper and onion FAQ:
The entire process takes about 10-15 minutes. This includes 2-3 minutes for vegetable prep, 8-10 minutes for cooking the vegetables and scrambling the eggs.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
You can substitute spinach with other leafy greens such as kale or Swiss chard. Just ensure they are cooked until wilted.
A medium-sized skillet, around 8 to 10 inches in diameter, is recommended for even cooking and easy scrambling of the eggs.
The eggs are fully cooked when they are no longer runny and are firm to the touch while still appearing moist. Scramble them continuously until set.
Tips:
- Ensure that your vegetables are chopped uniformly to ensure even cooking.
- Use fresh spinach for better flavor and nutrient content.
- Cook the vegetables over medium heat to avoid burning and to ensure they become tender.
- Be careful not to overcook the eggs; they should be soft and slightly creamy.
- You can add cheese for extra flavor and creaminess.
- Serve with whole grain toast or a side of fruit for a complete meal.
Nutrition per serving
1 ServingsCalories 170kcal
Protein 14g
Carbohydrates 7g
Fiber 1.79g
Sugar 3.70g
Fat 20g
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