Spinach and onion egg scramble
This Spinach and Onion Egg Scramble combines fresh spinach and sweet onions with a fluffy egg for a quick, nutritious meal. It's easy to make and perfect for any time of day.
Cook time 5 min
Prep time 2 min
Ingredients:
1/2 cup spinach2 tbsp onion
1 egg
1 dash salt
1 dash black pepper
1/2 tbsp butter
Craving a quick and nutritious breakfast? This Spinach and Onion Egg Scramble is the perfect way to start your day. Combining the freshness of spinach with the sweet aroma of sautéed onions, this dish is not only delicious but also packed with nutrients. It's easy to make and versatile enough for any meal of the day.
Instructions:
- Wash and chop the spinach.
- Finely dice the onion.
- Crack the egg into a small bowl and whisk until it’s well blended.
- Heat a non-stick skillet over medium heat.
- Add the butter and let it melt, making sure it coats the bottom of the skillet evenly.
- Once the butter has melted and starts to sizzle slightly, add the diced onions.
- Sauté the onions for about 2-3 minutes, or until they become translucent and soft.
- Add the chopped spinach to the skillet with the onions.
- Cook for an additional 1-2 minutes, or until the spinach has wilted slightly.
- Reduce the heat to low-medium.
- Pour the whisked egg into the skillet with the spinach and onions.
- Allow the egg to set slightly around the edges, then gently stir with a spatula, pushing the egg from the edges toward the center. Continue to cook, stirring occasionally, until the egg is fully cooked and no longer runny.
- Season the scramble with a dash of salt and a dash of black pepper to taste.
- Mix gently to ensure the seasoning is evenly distributed.
- Remove the skillet from the heat.
- Plate the scramble immediately to prevent overcooking.
- Serve hot and enjoy your delicious Spinach and Onion Egg Scramble!
In just a few minutes, you can enjoy a delicious and healthy Spinach and Onion Egg Scramble. It's a hearty dish that brings together simple ingredients to create a flavorful and satisfying meal. Perfect for breakfast, lunch, or dinner, this recipe is sure to become a favorite.
Spinach and onion egg scramble FAQ:
The total cooking time for the Spinach and Onion Egg Scramble is approximately 5-7 minutes. The onions should be sautéed for about 2-3 minutes, followed by 1-2 minutes for the spinach, and finally about 2 minutes for the egg to cook through.
The eggs are fully cooked when they are no longer runny and the consistency is soft but firm. If they look set and hold their shape when stirred gently, they are ready.
Yes, you can store leftover Spinach and Onion Egg Scramble in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
You can substitute spinach with other leafy greens such as kale, Swiss chard, or arugula. Adjust cooking time slightly as some greens may wilt quicker than others.
A non-stick skillet is best for making this egg scramble as it prevents sticking and allows for easy stirring. This helps ensure an even cook and easy cleanup.
Tips:
- Make sure to thoroughly wash and dry the spinach to remove any dirt or grit.
- Chop the onions finely so they cook evenly and blend well with the eggs.
- Use a non-stick skillet to prevent the eggs from sticking and to make cleanup easier.
- Cook the onions on medium-low heat to ensure they become soft and slightly caramelized, enhancing their sweetness.
- Whisk the egg well before adding it to the pan to achieve a fluffier scramble.
- Add a splash of milk or cream to the egg mixture for an even creamier texture.
- Season the egg mixture with salt and pepper to taste before cooking, rather than after, to ensure even flavor distribution.
- Experiment by adding other ingredients like cheese, tomatoes, or mushrooms for extra flavor and texture.
Nutrition per serving
1 ServingsCalories 140kcal
Protein 7g
Carbohydrates 2.67g
Fiber 0.65g
Sugar 1.37g
Fat 11g
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