Monday Morning breakfast…… scrambled eggs, a great choice…..Now if we add to it spinach and cheese….well perfecto…. Spinach and parmesan scrambled eggs is a very healthy breakfast variation to the ordinary scrambled eggs, adding the goodness of spinach leaves and parmesan cheese.
Scrambled eggs are a quick and simple breakfast food. They require few ingredients and cook quickly, making them a great option for busy mornings.
Basic scrambled eggs are made even healthier with the addition of nutrient-packed spinach and parmesan cheese. Spinach is full of nutritional benefits including niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. It is low in fat and even lower in cholesterol, making it a great supplement to your scrambled eggs. On the other hand, parmesan cheese is a rich protein source, easy to digest, rich in omega 3’s and packed with nutrients.
In addition to increasing the nutritional value of your meal, spinach adds interesting texture and beautiful color to your breakfast plate. To round out this healthy protein-packed breakfast, serve the eggs with a slice of whole grain toast and some fresh fruit or berries.
For the recipe…..
Ingredients
- 2 large Eggs
- Kosher salt
- Freshly ground black pepper
- ½ Onion, chopped
- 1 tsp. Olive oil
- 3 cups Baby spinach, chopped
- 1-2 tablespoons grated Parmesan
- 1 tsp. Chilli powder/ Crushed red pepper flakes
Method
- 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 chopped onion and sauté it well.
- Next add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute.
- Again, add eggs followed by kosher salt and chilli powder; cook, stirring occasionally, until just set, about 1 minute.
- Stir in 1-2 tablespoons grated Parmesan.
- Sprinkle with crushed red pepper flakes, if required.