How to Make Spinach Scrambled Eggs

Spinach Adds Color and Texture to a Simple Breakfast Dish

Jul 25, 2009 Sapna Nayyar-Pellicane

Scrambled eggs are quick and easy to make, and spinach adds color and a different texture to this simple breakfast dish.

Eggs and spinach make a good team, as they are good sources of protein and iron, respectively, and both nutrients repair worn-out tissues and therefore provide added nutrition and energy to the cells.

"Humans have been consuming eggs since the dawn of human time," says Lynne Oliver in a 2009 article on the history of eggs on the web site, The Food Timeline. The reason, Oliver explains, is that "eggs are relatively easy to obtain" and "are adaptable to many different types of recipes (from simply boiled, fried, or stuffed to complicated quiche, custards or meringue), and fit the bill for meatless fasting days required by some religions."

Humans have in fact enjoyed eggs for many centuries and even millenia. According to Soloman Katz, editor of the Encyclopedia of Food and Culture, 2003, "jungle fowl were domesticated in India by 3200 B.C.E." and records from China and Egypt indicate that fowl were domesticated and laying eggs for humans to eat by 1400 B.C.E.. Says Katz: "there is archaeological evidence for egg consumption dating back to the Neolithic age."

Slow cooking is the secret to making a success of the preparation of scrambled eggs, says Linda Stradley in a 2009 article on her web site, What's Cooking America. "A rubber spatula does a good job of moving the eggs," Stradley adds. "Don't worry about melting the rubber -- the heat is (or should be) too low to damage it."

"They’re relatively low fat (as long as you do a three whites / one yolk ratio)," says a blogger, who goes by the name, Fatcyclist, in his 2008 blog entitled, Ode to Scrambled Eggs. While scrambled eggs can be stored in the refrigerator and eaten later, they taste best when eaten immediately, says Stradley of www.whatscookingamerica.net.

Any kind of fresh eggs can be used in this recipe, be they the ordinary white ones or the brown organic ones. Organic food is more expensive but has the advantage of being more healthful as well as tasty. Fresh baby spinach is recommended for freshness purposes. Crumbled goat cheese or feta cheese can be used as a topping if desired.

Ingredients & Preparation Tips

• Organic brown eggs are recommended if feasible but ordinary white ones are good choices also.
• The eggs can be beaten either with a fork or with a whisk if available, and should be beaten until somewhat frothy.
• The fresh baby spinach should be washed thoroughly and simmered before adding to the scrambled eggs.
• Cheese, such as feta or goat cheese, can be used as a topping if desired.

Scrambled Eggs with Spinach

Ingredients:

• 3 eggs, either regular white or brown organic varieties, cracked and beaten
• 2 bags (2 cups) fresh baby spinach leaves
• 1/4 teaspoon black pepper for added taste
• 1/3 cup crumbled feta or goat cheese (optional)
• 2 teaspoons olive oil or margarine
• 1 cup water for simmering the spinach

Directions:

1. Carefully crack and beat the eggs in a mixing bowl. Add pepper.
2. Heat a non-stick skillet and add the olive oil or margarine. Use low heat.
3. Pour the beaten eggs onto the skillet and stir with a rubber spatula until only slightly set.
4. Simmer the spinach in a medium saucepan and set aside.
5. Add spinach to the scrambled eggs and stir gently on low heat.
6. Remove from heat and serve immediately. Top with feta or goat cheese if desired.

This feel-good breakfast dish yields 2 servings.

The copyright of the article How to Make Spinach Scrambled Eggs in Recipes is owned by Sapna Nayyar-Pellicane. Permission to republish How to Make Spinach Scrambled Eggs in print or online must be granted by the author in writing.

Whether fried or scrambled, eggs are a good choice

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