Description
A comforting breakfast dish featuring creamy scrambled eggs with fresh spinach, served on crispy sourdough toast.
Ingredients
Scale
- 2 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 2 slices sourdough bread
- Salt and pepper to taste
- 1 tablespoon butter or oil
Instructions
- Whisking the eggs in a bowl with salt and pepper until well combined.
- Heating the butter or oil in a skillet over medium heat until melted.
- Sautéing the chopped spinach in the skillet until wilted.
- Pouring the whisked eggs over the spinach and gently stirring while cooking.
- Melting the shredded cheese into the almost set eggs.
- Toasting the sourdough bread to your liking.
- Serving the cheesy spinach scrambled eggs on the toasted sourdough.
Notes
Add extra cheese or hot sauce for added flavor. Leftovers can be refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 370mg