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!
Servings: 2 servings
- 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.
- If you can, I highly recommend using organic, pasture-raised eggs and organic dairy in this recipe for maximum health benefits.
- 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