Spinach with Eggs Breakfast Recipe
A super easy meatless recipe with eggs and spinach.
INGREDIENTS
- 3 tablespoons olive oil
- 1 large onion diced
- 1 pound spinach washed well and roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 eggs
INSTRUCTIONS
- In a large skillet, heat olive oil over medium heat. Add in onions and cook until transparent, about 5 minutes.
- Add in the spinach and season with salt and black pepper. Cook it stirring gently until the spinach leaves wilt and there is no water left.
- Make 4 wells in the spinach mixture when it is tender enough. Crack an egg into each well. Cook for 3-4 minutes until the egg whites are set.
- Sprinkle salt and black pepper on each egg.
- Serve hot.
Video
NOTES
- Before adding the eggs in the pan, make sure the water released by spinach evaporates. If it is still watery in the pan, cook for another 5 minutes. Then add the eggs.
- You can use canned spinach but drain it well.
- You can use frozen spinach as well, but thaw it first and drain well.
- If you want to make spinach and eggs scramble, whisk eggs with a little heavy cream and pour it over the spinach in the pan. Cook it, stirring constantly.
- If you have leftovers, keep them in the fridge in an airtight container for 1-2 days. Reheat them in a pan on low heat. You can even crack another egg on it if you want to increase the amount.
NUTRITION
Calories: 197kcalCarbohydrates: 8gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 164mgSodium: 445mgPotassium: 752mgFiber: 3gSugar: 2gVitamin A: 10873IUVitamin C: 35mgCalcium: 147mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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