Tasty spinach and eggs scramble makes a wonderful keto breakfast. With lots of fresh spinach, onions, and Parmesan, it’s incredibly flavorful!

Spinach and eggs scramble

This scramble may not look like much, but it’s delicious. I’ve been making this recipe regularly for over a year now. But I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic!

You are watching: How To Cook Spinach In Eggs

Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out!

Veggie scramble in Morro Bay

I first tried a veggie scramble at Carla’s Country Kitchen in the beautiful and scenic Morro Bay, California:

Veggie Scramble

I especially loved the ratio of vegetables to eggs (lots of vegetables!). And when I returned home, I decided to use spinach, simply because that’s what I had in the fridge.

This dish is so delicious, I’ve been making it regularly ever since. And just like in the restaurant version, I love the generous ratio of veggies to eggs.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this spinach and eggs scramble. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

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Olive oil: A delicious and oil and one of my favorites to cook with. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.

Kosher salt and black pepper: If using fine salt, you should use less of it, or the eggs could end up too salty.

Eggs: I use large eggs in most of my recipes, this one included.

Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded.

Veggies: Sliced onion andfresh baby spinach leaves. I haven’t experimented with using frozen (and thawed) chopped spinach in this recipe. My main concern is that it will be too watery.

Red pepper flakes: They don’t make the eggs very spicy. They mostly add an interesting layer of flavor. You can omit them if you wish, or reduce the amount you use.

How to make spinach and eggs scramble

It’s so easy! Scroll down to the recipe card and video for the detailed instructions. Here are the basic steps:

Whisk the eggs with salt, pepper, and Parmesan.

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Brown sliced onions in some olive oil. Add fresh spinach leaves and lightly cook them, just until slightly wilted. Don’t overcook the spinach at this point.

Add the eggs and scramble until done to your liking. Make sure to cook the eggs over medium heat. This will help prevent them from becoming overcooked.

Should I chop the spinach leaves?

I don’t chop them, as long as I use small baby spinach leaves. If your leaves are very large, then yes, it’s a good idea to give them a quick chop.

How to serve spinach and eggs

As you can see in the photos, the restaurant served this dish with sausage links. At home, I serve it with sliced tomatoes. Sometimes I add oven bacon and/or keto biscuits. This dish is also good on top of buttered thick slices of almond flour bread.

Can I keep the leftovers?

You can. They won’t be as good as freshly cooked, but you can place them in the fridge, in an airtight container, and keep them for 2-3 days. Reheat them gently, covered, in the microwave on 50% power.

More tasty breakfast recipes

Shakshuka is so delicious. In this classic Mediterranean dish, you poach eggs in a spicy, well-seasoned tomato sauce. It’s really good!

And baked avocado egg is a true delicacy. Who knew that baked avocado could be so wonderfully creamy?


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