Spinach and Eggs Scramble

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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 303kcal

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

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat.
2 tablespoons olive oil
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.
½ medium onion, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
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.
4 large eggs, 2 tablespoons Parmesan
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.
2 cups fresh baby spinach leaves
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.
¼ teaspoon red pepper flakes

Seasonings, especially salt, are guidelines. Adjust to taste.
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.