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Spinach with Scrambled Eggs Recipe
|Fresh spinach||2 Pound|
|Chopped parsley||5 Tablespoon|
Calories 145 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 151.7 mg
Sodium 239.7 mg10%
Total Carbohydrates 7 g2.2%
Dietary Fiber 3.7 g15%
Sugars 1 g
Protein 9 g17.9%
Vitamin A 310.3% Vitamin C 98.5%
Calcium 18.6% Iron 30.5%
*Based on a 2000 Calorie diet
Leave to drain in a colander.
Heat the oil in a pan, add the spinach and cook for 10 minutes.
Drain thoroughly, squeezing out all the liquid.
Stir in half the parsley and season with salt.
Beat the eggs in a bowl with the remaining parsley and season with salt and pepper.
Melt the butter in a pan and, stirring, cook the eggs until lightly scrambled.
Arrange the spinach in a serving dish and spoon the scrambled egg in the center.
Serve at once with freshly made toast.