Creamy Cheesy Spinach and Egg Scramble
Soft scrambled eggs folded with wilted spinach and melted cheese. A rich, low-carb breakfast or light lunch that comes together in one pan.
- Total
- 10 min
- Prep 3 · Cook 7
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Folding
- Savory
- Stovetop
- Oven
Instructions
-
Crack the 3 eggs into a small bowl, add 0.125 tsp of the salt and the black pepper, and beat with a fork until the yolks and whites are fully combined and slightly frothy. Grate the 30 g cheese.
~3 min
Beating eggs until frothy incorporates air, which makes the scramble lighter and fluffier.
-
Warm the 1 tsp olive oil in a non-stick frying pan over medium heat. Add the 80 g spinach and cook, stirring, until it is fully wilted and any water has evaporated, about 2 minutes. Push the spinach to one side of the pan.
~2 min
Warming the pan and wilting the spinach first evaporates its water, preventing the eggs from turning soupy.
Squeeze the wilted spinach against the side of the pan with the spatula to release trapped water before adding the eggs, otherwise the scramble turns soupy.
Sautéing Keep the heat at medium and stir constantly so the spinach wilts evenly without browning or burning.
-
Pour the beaten eggs into the empty side of the pan. Let them set for 20 seconds, then stir gently with a spatula, pulling the set egg toward the center, until softly scrambled and still glossy, about 1 minute.
~1 min
Gentle stirring over medium heat creates small curds and keeps the eggs glossy instead of rubbery.
-
Fold the spinach into the eggs and scatter the grated cheese over the top. Stir just until the cheese melts into a creamy coating, about 1 minute. Taste and add the remaining 0.125 tsp salt if needed.
~1 min
Folding the spinach in and melting the cheese off the heat prevents overcooking and keeps the texture creamy.
Folding Use a spatula to gently lift and turn the eggs and spinach together, preserving the soft curds instead of breaking them apart.
-
Slide the scramble onto a plate and serve immediately while the cheese is still soft and glossy.
~1 min