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Overhead view of a plate of Scrambled Eggs with Spinach with toast on the side on a neutral-colored surface.
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5 from 7 votes

Easy Scrambled Eggs with Spinach

This Scrambled Eggs with Spinach recipe makes a healthy, high-protein breakfast that is super quick and simple to make!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Spinach Scrambled Eggs
Servings: 2 servings
Calories: 305calories


  • 4 large eggs, beaten
  • 2 tablespoons milk
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Pinch red pepper flakes
  • 2 cups fresh spinach leaves
  • 1/3 cup crumbled goat cheese


  • Whisk together the eggs, milk and a pinch each of salt and pepper in a bowl. Set aside.
  • Heat the olive oil in a frying pan on medium heat. Add the garlic and red pepper flakes. Cook for 30 seconds until fragrant.
  • Add the spinach and cook for a few minutes until wilted. Move the spinach over to one side of the pan.
  • Pour the egg mixture onto the opposite side of pan. Cook the eggs, stirring constantly, until cooked through. Stir the spinach and eggs together.
  • Remove from heat and top with goat cheese. Serve warm with toast.


  1. If you can, I highly recommend using organic, pasture-raised eggs and organic dairy in this recipe for maximum health benefits.
  2. Leftovers can be stored in the fridge for up to five days.


Calories: 305calories | Carbohydrates: 2g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 346mg | Sodium: 294mg | Potassium: 308mg | Sugar: 1g | Vitamin A: 3680IU | Vitamin C: 8.9mg | Calcium: 149mg | Iron: 3.1mg