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
Scale
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.
