Scrambled Egg Whites Wspinach Garlic For One Recipes
SCRAMBLED EGGS WITH SPINACH & PARMESAN
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Provided by Meghan Sutherland
Categories Egg Breakfast Brunch Quick & Easy High Fiber Parmesan Spinach Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES
Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 6
Steps:
- Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
- Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
- Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.
Nutrition Facts : Calories 297 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
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