If you’re looking for a way to uses up that tub of spinach in the fridge, make this simple scrambled egg dish. It’s an easy breakfast (or dinner) option that’s low in carbohydrates. Simply scramble, sprinkle with Parmesan cheese, and serve!
Breakfast Done Quick and Healthy: Scrambled Eggs with Spinach Recipe
Parmesan Spinach Scramble Ingredients Directions Crack eggs into a medium bowl. Add salt and pepper, and whisk until well combined. Heat a medium pan over medium-low heat. Add butter, wait for it to melt, and add spinach. Cover and cook until wilted, about 2-3 minutes. Add the whisked egg to the spinach, and allow eggs to cook. Stir occasionally until eggs are set, about 1-2 minutes. Sprinkle Parmesan over the eggs, and serve. Nutrition Information Serves: 1 | Serving Size: 1 cup Per serving: Calories: 237; Total Fat: 15g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Cholesterol: 390mg; Sodium: 714mg; Carbohydrate: 4g; Dietary Fiber: 3g; Sugar: 0g; Protein: 19g Nutrition Bonus: Potassium: 847mg; Iron: 32%; Vitamin A: 253%; Vitamin C: 0%; Calcium: 24% Energizing Tips (optional) Photo Credit: Demi Tsasis
