Korean 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 within reach so the scramble does not overcook while you turn away.
How To Make It
- Warm the olive oil in a skillet over medium, about 1 minute, until it shimmers.
- Add the spinach and cook, stirring, 1 to 2 minutes, until it wilts down.
- Pour in the beaten eggs and scramble gently, 2 to 3 minutes, until just set and no longer runny.
- Plate, scatter the sesame seeds over the top, and serve warm.
Fix It: If the eggs turn dry, pull them off the heat while they still look a touch soft; they finish cooking on the plate.
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:
Cabbage: fiber and vitamin C, reported to reported to support fullness.
Cabbage: fiber and vitamin C, reported to reported to support fullness.
Tools For This Recipe
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