Scrambled Eggs with Spinach and Cheese

Scrambled Eggs are a quick, versatile breakfast staple. By adding spinach and cheese, you can elevate your morning meal into a creamy, nutritious delight. This recipe offers a simple way to pack more vitamins and flavour into your day without spending too much time in the kitchen.

Ingredients

• 3 large eggs (adjust for desired servings)
• 1 cup fresh spinach, roughly chopped (or 1/2 cup thawed, drained frozen spinach)
• 1/4 cup shredded cheese (cheddar, mozzarella, or your favourite blend)
• 1 tablespoon milk (optional, for extra creaminess)
• 1 tablespoon butter or cooking oil
• Pinch of salt and black pepper, to taste

Optional Add-Ins

• 1 tablespoon chopped onion for extra flavour
• Pinch of chilli flakes or hot sauce for a spicy kick
• A few fresh herbs (like chives or parsley) for a bright finish

Instructions

1. Prepare the Eggs and Spinach

1. Crack the eggs into a small bowl.
2. Whisk them thoroughly with a pinch of salt, black pepper, and a tablespoon of milk if using. This step helps achieve a fluffy texture.
3. Rinse the fresh spinach, pat it dry, and roughly chop. If you’re using frozen spinach, ensure it’s thawed and drained to remove excess moisture.

2. Heat the Pan

1. Place a non-stick frying pan or skillet over medium-low heat.
2. Add 1 tablespoon butter (or oil) to the pan, swirling it around until it melts and coats the surface.

3. Sauté the Spinach

1. If you like lightly wilted spinach, add it directly before the eggs. If you prefer it more tender, sauté the spinach for 1–2 minutes, stirring occasionally until it begins to wilt.
2. Season lightly with a small pinch of salt and pepper.

4. Scramble the Eggs

1. Pour the whisked eggs into the pan, allowing them to spread out.
2. Let the eggs set around the edges for a few seconds, then use a spatula or wooden spoon to gently pull the edges inward, letting the raw egg flow to the bottom.
3. Continue moving the eggs around the pan in soft folds rather than constant stirring, helping them cook evenly.

5. Add the Cheese

1. When the eggs are about halfway set (still slightly runny), sprinkle the shredded cheese on top.
2. Gently fold the eggs over the cheese to help it melt. Be careful not to overcook the eggs—scrambled eggs are best when they remain soft and moist.

6. Serve and Enjoy

1. As soon as the eggs are cooked to your liking, remove them from the heat to prevent overcooking.
2. Plate the scrambled eggs with spinach and cheese while still warm.
3. Garnish with extra cheese, fresh herbs, or a pinch of chilli flakes if desired.

Tips for Perfect Scrambled Eggs

• Use medium-low heat: This helps avoid rubbery eggs and allows for gentle cooking.
• Don’t over-stir: Folding the eggs rather than constantly stirring creates larger, softer curds.
• Taste and adjust: Season with salt and pepper toward the end to avoid over-salting early on.
• Experiment with cheeses: From feta to Gouda, different cheeses can transform the flavour profile of your eggs.

Enjoy these Scrambled Eggs with Spinach and Cheese for a protein-packed, nutrient-rich start to your day. They’re easy to customise, quick to make, and pair wonderfully with toast, roasted tomatoes, or fresh fruit on the side.