Description
Quick, healthy, and protein-rich scrambled eggs with spinach. Perfect for busy mornings or a low-carb meal prep win.
Ingredients
Scale
- 2 whole eggs
- 2 egg whites
- 1/4 cup chopped spinach
- 2 tbsp diced onions or scallions
- 1/4 cup pre-cooked turkey sausage or chicken breast (optional)
- 1/2 tsp Himalayan pink salt blend
- 1 tsp avocado oil or ghee
- Optional: feta, hot sauce, cherry tomatoes
Instructions
- Heat a non-stick skillet over medium heat with avocado oil or ghee.
- Sauté onions and spinach for 1–2 minutes until softened and wilted.
- Add whisked eggs and egg whites to the skillet.
- Gently stir and cook until eggs are just set.
- Season with Himalayan pink salt and add optional toppings like feta or hot sauce.
- Serve immediately, as-is or with toast, wrap, or grains.
Notes
Use frozen spinach only if thawed and squeezed dry. Avoid high heat to prevent rubbery eggs. For dairy-free, skip cheese and try nutritional yeast.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 185mg