If you’re craving a breakfast that’s vibrant, nutritious, and downright delicious, this Scrambled Eggs with Spinach and Avocado Recipe is your new go-to. With fluffy eggs folded perfectly with tender spinach and creamy avocado chunks, it’s a beautiful balance of flavors and textures that make morning feel like a special occasion. This dish comes together quickly but packs a punch when it comes to freshness and satisfying richness, making it ideal for anyone who loves wholesome, simple meals without sacrificing taste.
Ingredients You’ll Need
These ingredients are delightfully simple yet play essential roles in bringing this dish to life. Each one is chosen to add just the right taste, texture, or color, making your scrambled eggs not only nourishing but visually inviting.
- 4 large eggs: The foundation of this recipe, providing a creamy and protein-packed base.
- 1/4 cup milk (optional): Adds extra creaminess to your eggs for that soft, tender texture.
- 1 tablespoon olive oil or butter: For sautéing the spinach and cooking the eggs, adding richness and preventing sticking.
- 1 cup fresh spinach, roughly chopped: Brightens the dish with color and delivers a healthy dose of iron and vitamins.
- 1 ripe avocado, diced: Brings buttery softness and a dose of heart-healthy fats to every bite.
- Salt and black pepper to taste: Essential seasonings that elevate all the natural flavors.
- Red pepper flakes (optional): Perfect for those who like a touch of heat to awaken the palate.
How to Make Scrambled Eggs with Spinach and Avocado Recipe
Step 1: Whisk the Eggs
Start by cracking your eggs into a small bowl. Add the milk if you’re aiming for creamier results, and season with a pinch of salt and pepper. Whisk everything together until the mixture is uniform and slightly frothy. This simple prep ensures your eggs will cook evenly and turn out tender.
Step 2: Sauté the Spinach
Heat your olive oil or butter in a nonstick skillet over medium heat. Toss in the chopped spinach and sauté for just 1 to 2 minutes. You’ll notice the leaves wilting and releasing their fresh aroma – this step softens the greens without losing their bright color and nutrients.
Step 3: Cook the Eggs
Reduce the heat to low and pour the whisked eggs into the skillet with the spinach. Let the eggs sit quietly for a few seconds to start setting on the bottom. Then, gently stir with a spatula, pulling the eggs from the edges toward the center. Continue cooking and stirring occasionally, aiming for soft curds that remain slightly creamy just before they fully set.
Step 4: Fold in the Avocado
Once the eggs are cooked to your preferred softness, remove the pan from heat. Gently fold in the diced avocado to keep those little chunks intact. Their creaminess complements the eggs beautifully, making each bite silky and rich. Adjust seasoning with more salt, pepper, or a sprinkle of red pepper flakes if you like a little extra zing.
How to Serve Scrambled Eggs with Spinach and Avocado Recipe
Garnishes
A simple garnish can take this dish from everyday to restaurant-quality. Try a sprinkle of chopped fresh herbs like chives or parsley for freshness, or a crumble of feta or goat cheese for tangy depth that contrasts wonderfully with the creamy avocado.
Side Dishes
Pair your scrambled eggs with spinach and avocado alongside toasted whole-grain bread or crispy sourdough to scoop up every bit. For a more indulgent spread, roasted potatoes or a light mixed greens salad bring variety and balance to your meal.
Creative Ways to Present
Get playful! Serve your eggs nestled inside an avocado half for a stunning presentation perfect for brunch guests. Alternatively, layer them in a breakfast burrito with salsa and cheese or pile high on an open-faced sandwich with smoked salmon and capers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator within two hours of cooking. They will stay fresh for up to two days, maintaining the flavors though the avocado may darken slightly over time.
Freezing
This Scrambled Eggs with Spinach and Avocado Recipe doesn’t freeze well because of the delicate texture of scrambled eggs and the creamy avocado. For best taste and texture, enjoy fresh or refrigerate.
Reheating
When ready to enjoy your leftovers, reheat gently in a nonstick pan over low heat or microwave in short bursts, stirring frequently. This prevents overcooking and helps keep your eggs tender without drying them out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out excess moisture from the frozen spinach to avoid watering down your eggs and ensure the right texture.
Is milk necessary in this recipe?
Milk is optional. Adding it creates a creamier scramble, but skipping it keeps the recipe lighter while still tasty and fluffy.
What can I use if I don’t have olive oil or butter?
You can substitute any mild oil like avocado or coconut oil. Just pick one that can gently cook the spinach and eggs without overpowering the dish.
How ripe should the avocado be?
Choose an avocado that yields slightly when pressed but isn’t mushy. It should hold its shape when diced for the best texture in this recipe.
Can I add cheese to this Scrambled Eggs with Spinach and Avocado Recipe?
Definitely! Adding a sprinkle of feta, goat cheese, or even shredded cheddar can boost flavors and add a satisfying tang or richness.
Final Thoughts
This Scrambled Eggs with Spinach and Avocado Recipe is one of those easy, nourishing breakfasts that never fail to impress. Its combination of tender eggs, vibrant spinach, and luscious avocado feels both indulgent and wholesome. I encourage you to give it a try—it’s comforting, healthy, and perfect for any morning where you want to start your day on a high note.
Print
Scrambled Eggs with Spinach and Avocado Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This nutritious and quick scrambled eggs recipe combines fresh spinach and creamy avocado for a delicious breakfast option. Easy to prepare and packed with protein and healthy fats, it’s perfect for a wholesome start to your day.
Ingredients
Egg Mixture
- 4 large eggs
- 1/4 cup milk (optional, for creamier texture)
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Vegetables & Fats
- 1 tablespoon olive oil or butter
- 1 cup fresh spinach, roughly chopped
- 1 ripe avocado, diced
Instructions
- Whisk eggs: In a small bowl, whisk together the eggs and milk if using. Season the mixture with a pinch of salt and black pepper to prepare for cooking.
- Sauté spinach: Heat the olive oil or butter in a nonstick skillet over medium heat. Add the chopped spinach and sauté for 1 to 2 minutes until it wilts and softens, releasing its moisture and flavor.
- Cook eggs: Reduce the heat to low, then pour the egg mixture into the skillet. Allow the eggs to sit undisturbed for a few seconds to begin setting.
- Scramble gently: Using a spatula, gently stir by pushing the eggs from the edges towards the center. Continue cooking slowly while stirring occasionally until the eggs are just set and creamy but not dry.
- Add avocado and season: Remove the skillet from heat and gently fold in the diced avocado. Adjust seasoning with additional salt, pepper, and red pepper flakes if you want a bit of heat.
- Serve immediately: Serve the scrambled eggs hot, either on their own or over toast for a fulfilling breakfast.
Notes
- This dish can be served solo or atop toasted bread for extra texture.
- Add a sprinkle of feta or goat cheese to enhance the flavor profile.
- For a dairy-free version, omit the milk and use oil instead of butter to cook the spinach.
