Spinach with Scrambled Eggs Recipe


Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Fresh spinach2 Pound
 Oil1 Tablespoon
 Chopped parsley5 Tablespoon
 Butter2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

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


Pick over the spinach very carefully, wash in several changes of water.
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.
Keep warm.
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.