Italian Egg and Spinach Scramble
192
Calories
13g
Protein
1g
Carbs
15g
Fat
A quick egg and spinach scramble, ready in minutes.
Protein 13g 路 Carbs 1g 路 Fat 15g
10 min
Prep
5 min
Cook
$4
Per Plate
192
Calories
What You Need
- 2 eggs
- 1 cup spinach
- 1 tsp olive oil
- 2 tbsp basil
- 4 eggs
- 2 cup spinach
- 2 tsp olive oil
- 4 tbsp basil
- 6 eggs
- 3 cup spinach
- 3 tsp olive oil
- 6 tbsp basil
- 8 eggs
- 4 cup spinach
- 4 tsp olive oil
- 8 tbsp basil
Before You Start
Beat the eggs, rinse the spinach, and pick the basil leaves.
How To Make It
- Warm the olive oil in a nonstick pan over medium, about 1 minute, until it shimmers.
- Add the spinach and cook, stirring, 1 to 2 minutes, until it wilts down and turns deep green.
- Pour in the beaten eggs and scramble gently, 1 to 2 minutes, until just set with no wet liquid.
- Plate, tear the basil over the top, and season to taste.
Fix It: If the eggs turn rubbery, pull them off the heat a touch sooner, because they keep cooking on the warm plate.
Nutrition Per Serving
- Calories192
- Protein13g
- Carbs1g
- Fat15g
- 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:
Tomato: lycopene and vitamin C, reported to reported to support heart health.
Tomato: lycopene and vitamin C, reported to reported to support heart health.
Tools For This Recipe
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