Scrambled Eggs with Spinach
Vegetarian. 9 small steps, one of them done meanwhile, while a timer runs. The main ingredients: eggs, spinach and butter.
- Time
- 10 min
- Difficulty
- Easy
- per serving
- 319 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Eggs4
- Spinach100 g
- Butter15 g
- Bread2 slices
- Saltto taste
- Pepperto taste
Contains Egg, Lactose and Gluten
You need
5 parts- Sieve
- Bowl
- Whisk
- Nonstick pan
- Spatula
Directions
9 stepsWash the spinach
Wash the spinach and drain it well in a sieve.
- 100 g Spinach
Whisk the eggs
Crack the eggs into a bowl and whisk them with salt and pepper until there are no streaks left.
- 4 Eggs
- Salt
- Pepper
Melt the butter
Medium heat
Melt the butter in a nonstick pan over medium heat until it foams slightly.
- 15 g Butter
Wilt the spinach
1:30 minMedium heat
Add the spinach to the pan, salt it lightly and keep turning it for about 1½ minutes until it wilts.
- Salt
Toast the bread
Meanwhile, while step 4 runs
Meanwhile, toast the bread slices in the toaster until golden brown.
- 2 slices Bread
Pour in eggs
Low heat
Turn the heat down to low and pour the eggs over the spinach.
Let them set
2:30 minLow heat
Slowly push the eggs from the edge to the middle with the spatula for about 2½ minutes until they're creamy and set but still slightly glossy.
Season
Take the pan off the heat. The eggs keep cooking a little. Season to taste with salt and pepper.
- Salt
- Pepper
Serve
Divide the scrambled eggs between plates and serve with the toast.
Nutrition
per serving319 kcal
- Protein
- 19 g
- Carbohydrates
- 21 g
- Fat
- 17 g
Guide values, calculated from the ingredients.
