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
Scale
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.
