Description
Creamy scrambled eggs loaded with sautéed spinach and melted cheese, perfect for a nutritious, quick, and delicious breakfast.
Ingredients
Egg Mixture
- 4 large eggs
- 1 tbsp milk or cream
- Salt & pepper to taste
Vegetables and Cheese
- 1 cup baby spinach, chopped
- ¼ cup shredded cheese (cheddar, mozzarella, or feta)
Cooking Fat
- 1 tbsp butter
Instructions
- Whisk Eggs: In a bowl, whisk the 4 large eggs together with 1 tablespoon of milk or cream, and season with salt and pepper to your taste until the mixture is smooth and slightly frothy.
- Sauté Spinach: Heat 1 tablespoon of butter in a skillet over medium heat. Add the chopped baby spinach and sauté it until it wilts and reduces in volume, which should take about 1-2 minutes.
- Cook Eggs: Pour the whisked egg mixture into the skillet with the sautéed spinach. Reduce the heat to low to avoid overcooking, and gently stir the eggs using a spatula to begin forming soft curds.
- Add Cheese: When the eggs are partially set but still moist, sprinkle the shredded cheese evenly over the eggs. Continue folding the cheese into the eggs while cooking until the cheese melts and the eggs become creamy but not dry, about 1-2 minutes more.
- Finish and Serve: Remove from heat once the eggs are fully cooked but still soft. Serve immediately for a warm, creamy scrambled eggs dish with spinach and cheese.
Notes
- Top with diced tomatoes or avocado slices for extra freshness and flavor.
- Use your favorite cheese such as cheddar, mozzarella, or feta for different flavor profiles.
- For a dairy-free option, substitute butter with olive oil and omit the cheese or use a dairy-free cheese alternative.
- This recipe can be doubled or tripled easily for more servings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
