Scrambled Eggs with Spinach

Scrambled Eggs Spinach
Sian Irvine/Dorling Kindersley/Getty Images
  • 29 mins
  • Prep: 15 mins,
  • Cook: 14 mins
  • Yield: 4 servings
Ratings (36)

Every time I see this recipe for Scrambled Eggs with Spinach I think of Betsy and the Great World by Maud Hart Lovelace, one of my favorite books of all time. In it, on Betsy's first day traveling in Germany, the only German words for food Betsy could remember was 'Spinat mit Eiern', or 'Spinach with Eggs'. And she didn't like spinach! Oh well, she still got something to eat!

This classic dish is an easy to make meal from your pantry that is ready in minutes. You can use frozen chopped spinach instead of the fresh baby spinach leaves if you'd like, or if that's what you have on hand.

Just thaw the frozen spinach under warm running water or in the microwave oven, and drain it very well. And I mean well! Frozen spinach holds a great deal of water; if it isn't properly drained, your recipes using it willl be waterlogged. Chop the frozen spinach slightly. Add the frozen spinach to the eggs after they are scrambled, and just heat through. Serve immediately.

The recipe can also be made with other greens. Chopped kale or mustard greens would be delicious, but they are quite strong-tasting. Use them if you like those ingredients. You could also add different herbs to this recipe. Some fresh basil and fresh chopped parsley would be very good. And I always love add more cheese to most egg recipes. Some grated or shredded Colby, Pepper Jack, or provolone cheese would be great with these eggs.

Serve this recipe with some crisp bacon or sausages, orange juice, fresh fruit, and hot coffee and cold milk for a wonderful breakfast.

What You'll Need

  • 1 (12 ounce) package baby spinach leaves
  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1/4 cup heavy cream
  • 8 eggs, beaten
  • salt and pepper to taste
  • 1/2 teaspoon dried thyme leaves
  • 1/4 cup grated Parmesan cheese

How to Make It

Coarsely chop the baby spinach leaves.

Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp tender, about 5 minutes, stirring frequently.

Add the chopped spinach to the skillet and cook, stirring often, until the spinach is tender, about 5 to 7 minutes. Be sure to cook this until the water that leaches out of the spinach has evaporated.

In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.

Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4 to 5 minutes longer. Sprinkle with the cheese and serve.