Spinach and Eggs Scramble

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This delicious spinach and eggs scramble is perfect for brunch. With lots of fresh spinach, onions, and parmesan, it's incredibly flavorful!

Spinach and eggs are served on a white plate.

This scramble is so good. I tried a veggie scramble for the first time at Carla's Country Kitchen in Morro Bay, California. The scramble, shown below, featured eggs, onions, and broccolini. I loved the ratio of vegetables to eggs (lots of vegetables!). When I returned home, I decided to use spinach simply because that's what I had in the fridge. It was so good that I've been making it regularly ever since. And just like in the restaurant version, I love the generous ratio of veggies to eggs.

A veggie scramble served with sausages and a slice of orange.

Ingredients and Substitutions

The ingredients needed for a spinach and eggs scramble.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Olive oil: Such a delicious oil and one of my favorites to cook with. Butter is another great option.
To season: Kosher salt, black pepper, and red pepper flakes. The red pepper flakes don't make the eggs very spicy. They merely add an interesting layer of flavor. You can omit them if you wish or reduce the amount you use.
Grated Parmesan: Cheddar is also good.
Veggies: Sliced onions and fresh baby spinach leaves.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Whisk the eggs with salt, pepper, and parmesan. Brown sliced onions in olive oil. Add fresh spinach leaves and lightly cook them, just until slightly wilted.

Add the eggs and scramble until done to your liking.

Pushing the eggs back and forth in the skillet.

Sprinkle with red pepper flakes and serve.

Made it for lunch and saved half for tomorrow. Very good and full of flavor.
Carol Duncan
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Recipe Tips

It's best to use bagged, pre-washed spinach. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures they are.
Make sure to cook the eggs over medium heat. This will help prevent them from becoming overcooked.
At the first stage, before adding the eggs, cook the spinach very lightly. Don't overcook it at this point.

Recipe FAQs

Can I use frozen spinach?

I haven't experimented with using frozen (and thawed) spinach in this recipe. My main concern is that it will be too watery, so I would recommend against it.

Should I chop the spinach leaves?

I don't chop them, as long as I use small baby spinach leaves. If your leaves are very large, then yes, it's a good idea to give them a quick chop.

What type of skillet should I use?

I highly recommend using a nonstick skillet. Other skillet types will require large amounts of oil to avoid sticking.

How long can I keep the leftovers?

Provided the eggs are fully cooked and are no longer liquid, you can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in the microwave at 50% power.

Serving Suggestions

As you can see in the photo above, the restaurant served this dish with sausage links. At home, I add any of the following on the side:

Recipe Card

Spinach and eggs are served on a white plate with a napkin.

4.98 from 45 votes

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This delicious scramble of spinach and eggs is perfect for brunch. With lots of fresh spinach, onions, and parmesan, it's incredibly flavorful!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 303kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 2 tablespoons olive oil
▢ ½ medium onion - Sliced and separated into rings
▢ ½ teaspoon Diamond Crystal kosher salt - Plus a pinch for the onions; if using any other salt, including Morton kosher salt, use ¼ teaspoon
▢ ¼ teaspoon black pepper - divided
▢ 4 large eggs
▢ 2 tablespoons parmesan - grated; 1 ounce
▢ 2 cups fresh baby spinach leaves - 2 ounces
▢ ¼ teaspoon red pepper flakes

Instructions

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat for about 2 minutes.
Add the onion slices. Sprinkle them with a pinch of kosher salt and black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
While the onion is cooking, whisk the eggs, ½ teaspoon of kosher salt, a pinch of black pepper, and 2 tablespoons of parmesan in a medium bowl. Set aside.
When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until the leaves begin to wilt, about 1 minute. Don't overcook the spinach.
Pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking.
Sprinkle the scramble with red pepper flakes. Serve immediately.

Notes

The FDA recommends cooking eggs thoroughly.
It's best to use bagged, pre-washed spinach. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures that.
To prevent overcooking the eggs, it's important to cook them over medium heat.
Provided the eggs are fully cooked and no longer liquid, you can keep the leftovers in an airtight container in the fridge for 2-3 days. Reheat them gently, covered, in the microwave at 50% power.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Spinach and Eggs Scramble

Ingredients and Substitutions

Instructions

Recipe Tips

Recipe FAQs

Serving Suggestions

Recipe Card