Chinese Egg and Spinach Scramble
208
Calories
14g
Protein
2g
Carbs
16g
Fat
A quick egg and spinach scramble, ready in minutes.
Protein 14g 路 Carbs 2g 路 Fat 16g
5 min
Prep
5 min
Cook
$4
Per Plate
208
Calories
What You Need
- 2 eggs
- 1 cup spinach
- 1 tsp olive oil
- 1 tsp sesame seed
- 4 eggs
- 2 cup spinach
- 2 tsp olive oil
- 2 tsp sesame seed
- 6 eggs
- 3 cup spinach
- 3 tsp olive oil
- 3 tsp sesame seed
- 8 eggs
- 4 cup spinach
- 4 tsp olive oil
- 4 tsp sesame seed
Before You Start
Beat the eggs, rinse the spinach, and set the sesame seeds nearby so the eggs do not overcook while you reach.
How To Make It
- Warm the olive oil in a skillet over medium, about 1 minute, until it shimmers, then add the spinach and cook, stirring, 1 to 2 minutes, until it wilts down and turns bright green.
- Pour in the beaten eggs and let them sit a few seconds, then stir gently.
- Cook, folding softly, 1 to 2 minutes, until the eggs are just set and no longer wet but still soft.
- Plate, scatter the sesame seeds over, and season to taste.
Fix It: If the eggs turn rubbery, pull the pan off the heat a few seconds early; they keep cooking from their own warmth.
Nutrition Per Serving
- Calories208
- Protein14g
- Carbs2g
- Fat16g
- Fiber1g
- Sodium154mg
Bonus Benefits
- Steady Energy
- Eating Well
- Mood Support
- Joint Comfort
- Cycle Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: warming aromatics, reported to reported to settle the stomach.
Ginger: warming aromatics, reported to reported to settle the stomach.
Tools For This Recipe
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