Rooted in Montana.
An initiative of Hopa Mountain.Buy Local FoodMontana
An initiative of Hopa Mountain
Back to the kitchen

Scrambled Eggs With Spinach

Fresh spinach cooks with scrambled eggs for a breakfast or a simple meal, with whole-wheat toast if you like.

Scrambled eggs cooked with chopped spinach on a white plate, beside refried beans with a cilantro leaf and two slices of griddled white cheese.
Illustrative photograph by Karolina Ferretis (gentilesco). Unsplash License. Original photo and changes.

Recipe source: USDA Food and Nutrition Service, Team Nutrition. Original recipe

Makes6 servings; 2 eggs with spinach per serving

Time15 minutes total, with 15 minutes of hands-on work.

Find ingredients nearby

Time: 15 minutes total, with 15 minutes of hands-on work. Use fresh spinach for this version.

Ingredients

Check off what you already have. Keep the rest on your food list for shopping.

Let’s make it

  1. Wash your hands and prepare a clean work surface. Chop and measure the spinach. Toast the bread if using.
  2. Crack each egg into a small bowl, transferring it to a larger bowl. Whisk the eggs until pale yellow.
  3. Heat a skillet over medium heat and add the oil. For a nonstick skillet, follow its instructions about adding oil before heating.
  4. Add the eggs and spinach. Draw a spatula across the bottom repeatedly until the mixture is firm and fully cooked. Season if desired, then serve warm.

USDA Food and Nutrition Service, Team Nutrition, Team Nutrition Cooks! Scrambled Eggs With Spinach Family Handout, printed pages 3 and 9. Instructions condensed for this site.

Find ingredients for this recipe

Checking current ingredient listings. You can read the recipe and keep your ingredient list while we check.