Hard Scrambled Eggs With Spinach In Cast Iron Skillet

Hard Scrambled Eggs With Spinach In Cast Iron Skillet

Spinach egg scramble is delicious, easy to make, quick, healthy nutritious breakfast!

Course Breakfast, Side Dish

Cuisine American

Keyword scrambled eggs, scrambled eggs for breakfast, scrambled eggs with spinach

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 426kcal

Author PA

Ingredients

2 large eggs
1 cup fresh spinach leaves (I used baby spinach leaves)
salt as needed (only need a little otherwise it will turn salty)
1 teaspoon onion powder
2 tablespoons olive oil
½ teaspoon black pepper powder optional

Instructions

Beat the eggs in a bowl, add the onion powder and little salt, mix well.
Add one tablespoon of oil in an iron skillet, bring the skillet to medium heat and add the spinach (you may use a griddle or just a good quality non stick pan as well).
Stir fry the spinach leaves for about a minute or until the spinach begins to wilt.
Add the egg mixture over the wilted spinach leaves, using a spoon gently move the leaves across the egg mixture so they will be uniformly spread in the egg mixture.
Lower the heat and let the mixture cook for a couple of minutes until the mixture sets slightly.
Once the mixture is lightly set and the top looks slightly cooked, using a spatula gently flip from the sides and gently scramble the mixture to slightly large sized pieces (do not scramble too much and make into too small pieces as the spinach leaves should be covered with the cooked eggs for the best texture and taste).
Add the remaining one tablespoon of oil and let the mixture cook for another one more minute.
Scramble the contents using the spatula, to medium sized pieces and let this fry for another 1 more minute.
Stir and cook for another couple of minutes in low heat or until the scrambled mixture starts to brown.
Sprinkle with black pepper powder if using, serve the delicious egg and spinach scramble hot for a delicious breakfast or dinner!

Notes

You can make this scramble in a non stick pan too, but using a good iron skillet gives you the best results with respect to the flavor and texture. Also using a good steel spatula helps to make the scrambles easily in the iron skillet.

Make sure not to scramble the contents too much making the pieces too small, as the scramble tastes the best when scrambled into medium sized pieces which are lightly browned covering the spinach leaves.

Nutrition