If you have baby spinach waiting in the fridge, turn it into a fast, low‑carb breakfast. Just combine eggs with the greens, add a pinch of Parmesan, and you’re ready to eat!
Parmesan Spinach Scramble
What you need
- 2 large eggs
- 1 egg white
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon butter
- 3 cups (about 90 g) baby spinach
- 1 tablespoon grated Parmesan cheese
How to make it
- Crack the eggs and egg white into a bowl. Sprinkle the salt and pepper, then whisk until the mixture looks uniform.
- Heat a medium skillet over medium‑low heat. Melt the butter, then toss in the spinach. Cover the pan and let the leaves wilt, about 2–3 minutes.
- Pour the beaten eggs over the softened spinach. Stir gently every so often until the eggs are just set, roughly 1–2 minutes.
- Scatter the grated Parmesan on top, give a quick stir, and serve right away.
Portion: Serves 1
Nutrition (per serving)
- Calories: 250
- Fat: 15 g (Saturated 6 g)
- Cholesterol: 380 mg
- Sodium: 670 mg
- Carbohydrates: 8 g (Fiber 3 g, Sugar 0 g)
- Protein: 20 g
- Key minerals: Potassium 770 mg, Iron 28 % DV, Calcium 21 % DV, Vitamin A 21 % DV