Spinach 'N Eggs

Quick Spinach and Egg Scramble

If you are tired of eating plain scrambled eggs, mix them up with vegetables! Throwing in a handful of spinach to your scrambled eggs can help boost your antioxidant and fiber intake and change the flavor.

This quick spinach and egg scramble recipe can easily be made for breakfast, lunch, or dinner! When you are living with type 2 diabetes, it is important to add vegetables to your meals, and this is an easy way to do it. The lean protein from eggs is a great way to maintain satiety until the next meal!

Makes 1 serving
Serving Size: 2 eggs
Prep Time: 3 minutes
Cook time: 7 minutes

Ingredients for quick spinach and egg scramble

  • 2 eggs, beaten
  • ¼ cup fresh baby spinach
  • 1 tbsp skim milk or non-dairy milk
  • Dash of salt
  • Dash of pepper

Directions for quick spinach and egg scramble

  1. Heat a small non-stick pan over medium heat.
  2. Crack eggs into a small bowl or directly into the pan and beat.
  3. Cook the eggs. In a small pan over medium heat, crack eggs.
  4. Scramble in the pan. Once partly cooked, add a splash of milk and fresh spinach.
  5. Continue to cook until eggs are fully cooked, and spinach is soft and wilted.
  6. Top with salt, pepper, and other seasonings of choice, and eat immediately.

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 173
  • carbohydrate: 4g
  • fat: 10g
  • fiber: 1g
  • potassium: 213mg
  • protein: 13g
  • sodium: 160mg
  • sugar: 1g
Photograph by Katie Gutwald. All rights reserved. Used with permission.

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