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Spinach Parmesan Eggs

Quick, easy and healthy scrambled eggs with sautéed spinach and Parmigiano-Reggiano cheese.  Parmigiano-Reggiano is a wonderful, slightly sharp, salty cheese that pairs well with eggs. 

Course Breakfast
Cuisine American
Keyword breakfast, brunch, dinner, easy, healthy, high protein, low carb, lunch, quick
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Author Jessica Nelson

Ingredients

  • 1 tbsp olive oil
  • 2 eggs
  • 1 egg white
  • 1 cup fresh spinach, chopped
  • 2 tbsp shredded parmesan cheese

Instructions

  1. Heat a sauté pan on medium high. Add olive oil. 

  2. Once olive oil is heated up, add chopped spinach and sauté until spinach has reduced in size and most liquid has evaporated. 

  3. Add eggs to pan and stir constantly for 2-4 minutes. 

  4. Just before eggs set, add parmesan to pan and stir to incorporate. I used a microplane to shred the parmesan, but chunky shreds from a box grater would work well too. If you use chunky shreds, sauté them with the eggs a little longer to melt and incorporate. 

  5. Add salt and pepper to taste. Be sure to taste the eggs before adding salt. You may need less because Parmigiano-Reggiano is a nice, salty cheese. 

Recipe Notes

Recipe Notes:

These eggs also taste great with diced, sautéed onion or diced, sautéed ham.