If you’re searching for a breakfast that feels both nourishing and indulgent, this Scrambled Eggs with Spinach and Avocado Recipe is exactly what you need. Imagine fluffy eggs lightly infused with the fresh green goodness of spinach, perfectly creamy chunks of avocado stirred in at the end, and a subtle hint of peppery warmth. It’s colorful, packed with nutrients, and incredibly easy to whip up — a true morning game-changer that brings comfort and health together on your plate.
Ingredients You’ll Need
These ingredients are wonderfully simple and each plays a crucial role in balancing the dish’s flavors and textures. From the richness of eggs and avocado to the freshness of baby spinach and the gentle seasoning, every component is essential for this Scrambled Eggs with Spinach and Avocado Recipe to shine.
- 4 large eggs: The fluffy foundation that brings everything together with protein and richness.
- 2 tablespoons milk (optional): Adds creaminess to the eggs for a silky texture, but you can skip it if you prefer.
- 1 tablespoon olive oil or butter: Helps cook the spinach and eggs while adding a lovely buttery flavor.
- 1 cup fresh baby spinach: Wilts down quickly to infuse your scramble with vibrant color and a mild, fresh taste.
- ½ avocado (diced): Brings creamy, buttery texture and healthy fats that make every bite irresistible.
- Salt and black pepper to taste: Essential for seasoning and enhancing all the subtle flavors.
- Pinch of red pepper flakes (optional): Adds a gentle kick of heat for those who love a little spice in the morning.
- Crumbled feta or shredded cheese (optional): Adds a savory, tangy topping to elevate this simple dish to something special.
How to Make Scrambled Eggs with Spinach and Avocado Recipe
Step 1: Whisk the Eggs
Start by cracking your eggs into a bowl. Add the milk if you’re using it, along with a pinch of salt and black pepper. Whisk everything vigorously until the mixture is smooth and a bit frothy — this step ensures your eggs end up perfectly fluffy and creamy.
Step 2: Sauté the Spinach
Heat your olive oil or butter in a nonstick skillet over medium heat. Toss in the fresh baby spinach. It only takes a minute or two for the spinach to wilt down and release its vibrant color, creating a lovely base that complements the eggs without overpowering them.
Step 3: Cook the Eggs
Pour your well-beaten eggs right over the warm spinach. Using a spatula, gently stir and fold the eggs as they cook, taking care to keep them creamy and slightly soft. Cook until they’re just set — you definitely don’t want dry or rubbery scrambled eggs!
Step 4: Fold in the Avocado
Once the eggs are cooked to creamy perfection, remove the pan from heat. Carefully fold in the diced avocado, distributing it through the eggs without breaking it down too much. This keeps the scramble rich and silky with delightful pockets of avocado creaminess.
How to Serve Scrambled Eggs with Spinach and Avocado Recipe
Garnishes
To make your Scrambled Eggs with Spinach and Avocado Recipe feel even more special, sprinkle on some red pepper flakes for a little heat, or crumble some feta or sprinkle shredded cheese over the top. Fresh herbs like chives or parsley add a lovely pop of color and freshness.
Side Dishes
This scramble pairs perfectly with a variety of sides. Toast, especially whole grain or sourdough, helps soak up every bite, while whole grain wraps make it a portable meal. For something a little different, try it alongside roasted sweet potatoes for a hearty, satisfying breakfast bowl.
Creative Ways to Present
Try serving your scramble over warm tortillas topped with salsa for a breakfast taco vibe, or mix it into a salad bowl with extra greens for a light yet fulfilling start to your day. You can also pile it onto avocado halves for a fun, Instagram-worthy presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. Scrambled eggs with spinach and avocado keep well for up to two days, but avocado may brown slightly, so it’s best enjoyed fresh whenever possible.
Freezing
While you can freeze scrambled eggs, the texture of avocado does not freeze well and becomes mushy upon thawing. If you plan to freeze portions, separate the avocado before freezing and add fresh diced avocado when reheating.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave on a low setting to avoid overcooking the eggs. Add fresh avocado after warming to retain that creamy texture and fresh flavor.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and drain it thoroughly before adding it to the skillet to prevent excess water from making the eggs soggy. Fresh spinach, however, gives a brighter flavor and better texture overall.
Is milk necessary in the recipe?
Milk is optional and mainly helps make the scrambled eggs creamier and softer. You can omit it if you prefer a firmer texture or are avoiding dairy.
What type of cheese works best with this recipe?
Feta is a fantastic choice because its tangy flavor pairs well with the creamy avocado and savory eggs. You can also try goat cheese, cheddar, or mozzarella depending on your taste preferences.
Can this dish be made vegan?
This particular recipe relies on eggs for its base, so it’s not vegan as written. However, you can experiment with tofu scramble and use spinach and avocado for a delicious vegan alternative.
How can I make this recipe more filling?
Incorporate some cooked quinoa or black beans on the side, or add slices of whole grain toast or roasted sweet potatoes to make your breakfast more substantial and energizing.
Final Thoughts
This Scrambled Eggs with Spinach and Avocado Recipe is one of those meals that effortlessly blends simplicity with incredible flavor and nourishment. It’s fast enough for busy mornings but feels special enough to savor slowly. Dive in and make it your new go-to breakfast—you’ll wonder how you ever started your day without it.
Print
Scrambled Eggs with Spinach and Avocado Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Scrambled Eggs with Spinach and Avocado is a quick, nutritious, and delicious breakfast option that combines creamy scrambled eggs with nutrient-packed spinach and ripe avocado. Enhanced with optional feta cheese and a hint of red pepper flakes, this dish offers a perfect balance of protein, healthy fats, and fresh flavors.
Ingredients
Egg Mixture
- 4 large eggs
- 2 tablespoons milk (optional, for creaminess)
- Salt and black pepper to taste
Vegetables & Additions
- 1 cup fresh baby spinach
- ½ avocado, diced
Cooking Fats
- 1 tablespoon olive oil or butter
Toppings (Optional)
- Pinch of red pepper flakes
- Crumbled feta or shredded cheese
Instructions
- Whisk Eggs: In a bowl, whisk together the eggs, optional milk, a pinch of salt, and black pepper until the mixture is smooth and well combined.
- Sauté Spinach: Heat olive oil or butter in a nonstick skillet over medium heat. Add the fresh baby spinach and sauté for 1 to 2 minutes until the spinach is wilted and tender.
- Cook Eggs: Pour the egg mixture into the skillet over the wilted spinach. Cook gently, stirring frequently with a spatula, ensuring the eggs cook evenly and become soft, creamy, and just set.
- Add Avocado: Remove the skillet from heat and gently fold in the diced avocado to preserve its texture and freshness.
- Serve: Immediately plate the scrambled eggs and top with optional red pepper flakes or crumbled feta/shredded cheese for an added burst of flavor.
Notes
- This dish pairs wonderfully with toast, whole grain wraps, or served on roasted sweet potatoes for a hearty meal.
- Add fresh herbs such as chives or parsley to enhance flavor and add a fresh touch.
