Mexican 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 cilantro
- 4 eggs
- 2 cup spinach
- 2 tsp olive oil
- 4 tbsp cilantro
- 6 eggs
- 3 cup spinach
- 3 tsp olive oil
- 6 tbsp cilantro
- 8 eggs
- 4 cup spinach
- 4 tsp olive oil
- 8 tbsp cilantro
Before You Start
Beat the eggs, rinse the spinach, and chop the cilantro so everything is ready before the pan warms up.
How To Make It
- Warm the olive oil in a pan over medium heat, 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 stir gently, 1 to 2 minutes, until they are just set and no longer runny.
- Fold in the cilantro off the heat, plate, and season to taste.
Fix It: If the eggs turn rubbery, they cooked too long; pull them off the heat while they still look a touch soft.
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:
Lime: vitamin C, reported to reported to brighten a dish without salt.
Lime: vitamin C, reported to reported to brighten a dish without salt.
Tools For This Recipe
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