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Parmesan Spinach Scramble

Published August 24, 2015
1 minute read
Scrambled Eggs with Parmesan Cheese
Published August 24, 2015
1 minute read
In This Article

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

  • 2 large eggs (50 grams each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon butter
  • 3 cups (90 grams) baby spinach
  • 1 tablespoon grated Parmesan

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)

  • Serve with 1/2 large whole-grain bagel to add calories and carbs. (Per serving: Calories: 407; Total Fat: 16g; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 3g; Protein: 26g)
  • Serve along with 1 medium banana to add calories, carbs and potassium. (Per serving: Calories: 342; Total Fat: 15g; Carbohydrate: 31g; Dietary Fiber: 6g; Sugar: 14g; Protein: 20g)

Photo Credit: Demi Tsasis

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