If you’re craving a breakfast that’s as nourishing as it is indulgent, look no further than Scrambled Eggs with Spinach and Avocado. This vibrant dish brings together tender, creamy eggs, a pop of emerald-green spinach, and buttery slices of avocado for a plate that’s as beautiful as it is satisfying. Wholesome, packed with flavor, and downright easy to whip up, it’s my go-to for busy mornings or leisurely weekend brunches. Scrambled Eggs with Spinach and Avocado will wake up your taste buds and fuel your day in delicious, colorful style!
Ingredients You’ll Need
The magic of Scrambled Eggs with Spinach and Avocado lies in its simplicity. Each ingredient pulls its weight, adding something essential — whether it’s creaminess, color, texture, or that fresh-from-the-garden brightness. These kitchen staples come together seamlessly for a meal that’s far greater than the sum of its parts.
- Eggs: The star of our show, eggs provide luscious texture and plenty of protein to keep you full.
- Milk: Just a splash makes the scrambled eggs extra fluffy and soft with almost a custard-like quality.
- Olive oil or butter: Choose your favorite — olive oil gives a subtle fruitiness, while butter creates a rich, classic flavor base.
- Fresh spinach: Adds stunning color, gentle flavor, and an impressive dose of vitamins to your scramble.
- Ripe avocado: Sliced and served on top, avocado brings creaminess and healthy fats for that melt-in-your-mouth finish.
- Salt and black pepper: The essential seasonings to heighten every bite — don’t be shy!
- Optional: Red pepper flakes or fresh herbs: Sprinkle over the top for a burst of heat or fresh aroma if you want to dress things up a little.
How to Make Scrambled Eggs with Spinach and Avocado
Step 1: Whisk the Eggs
Grab a medium bowl and crack in your eggs. Add the milk and whisk the mixture until it’s fully combined and slightly frothy. This extra bit of whisking is worth it: it ensures your Scrambled Eggs with Spinach and Avocado will be creamy and tender, not dry or rubbery. A fork will do in a pinch, but a whisk is your best friend here.
Step 2: Sauté the Spinach
Set a nonstick skillet over medium heat and add your olive oil or butter. When it’s shimmering (or just melted), toss in the chopped spinach. Cook for about 1 to 2 minutes, stirring gently, just until the leaves wilt and turn a deeper green. This step infuses your scramble with garden-fresh goodness and brilliant color.
Step 3: Cook the Eggs
Pour your egg mixture over the wilted spinach in the skillet. Let it settle for a moment, then gently stir with a spatula. Go slow and keep the heat on medium-low — the secret to soft, custardy eggs is patience. Push the eggs from the edges toward the center as they begin to set, allowing uncooked egg to flow underneath.
Step 4: Finish and Serve
Once the eggs look mostly set but still a little glossy and creamy, remove the pan from the heat. Season generously with salt and black pepper. Immediately spoon your scrambled eggs onto plates and fan out those avocado slices right on top. For extra flair, sprinkle with red pepper flakes or fresh herbs.
How to Serve Scrambled Eggs with Spinach and Avocado
Garnishes
A great garnish takes your Scrambled Eggs with Spinach and Avocado from homey to restaurant-worthy. Try a pinch of red pepper flakes for gentle heat, fresh chopped herbs like chives, parsley, or dill for brightness, or a final drizzle of extra virgin olive oil for richness. A small sprinkle of flaky sea salt on the avocado never goes amiss!
Side Dishes
This dish pairs perfectly with a slice of whole grain toast, sourdough, or your favorite breakfast bread. For a heartier plate, serve alongside roasted potatoes or a simple fruit salad. The flavors of Scrambled Eggs with Spinach and Avocado also complement smoked salmon, feta cheese, or a scoop of cottage cheese on the side.
Creative Ways to Present
You can layer your scramble onto a crispy tortilla or inside a whole wheat wrap for a grab-and-go breakfast. Or spoon your eggs onto a bed of microgreens for a brunch-worthy plate. Looking for extra crunch? Add toasted pumpkin seeds or crushed pistachios right over the avocado. Scrambled Eggs with Spinach and Avocado truly lend themselves to your own finishing touches!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Scrambled Eggs with Spinach and Avocado, let the eggs cool to room temperature, then transfer them to an airtight container. It’s best to store the avocado separately to keep its texture and color at their best. Eat leftovers within one day for optimal freshness and flavor.
Freezing
While avocado doesn’t freeze well, you can freeze the cooked eggs and spinach portion. Spoon cooled eggs into a freezer-safe container and freeze for up to a month. Plan to add fresh avocado and your favorite garnishes just before serving, so everything tastes fresh and creamy.
Reheating
To reheat refrigerated eggs, gently warm them in a nonstick skillet over low heat, stirring frequently to keep them soft. You can also use the microwave in 30-second bursts, stirring between each to avoid dry patches. Once hot, top with avocado and your chosen garnishes just before eating.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out excess moisture from frozen spinach before adding it to the skillet. This simple swap still delivers plenty of color and nutrients in Scrambled Eggs with Spinach and Avocado.
What other spices or add-ins could I try?
Get creative — a pinch of garlic powder, a sprinkle of smoked paprika, or a handful of feta cheese all work seamlessly with Scrambled Eggs with Spinach and Avocado. Chopped tomatoes or mushrooms are also delicious additions!
Is this recipe suitable for meal prep?
Yes, with a small tweak! Prepare the egg and spinach scramble ahead, then simply slice fresh avocado before serving. This way, you get the best of both worlds: convenience and creamy, fresh avocado every time.
How do I keep avocado from browning if making ahead?
If you need to slice avocado in advance, brush the cut surfaces with a little lemon or lime juice and cover tightly with plastic wrap. Store separately in the fridge until ready to serve your Scrambled Eggs with Spinach and Avocado.
Can I make this dairy free?
Definitely! Use a dairy-free milk (like unsweetened oat or almond) instead of regular milk, and choose olive oil over butter. The eggs will still be beautifully soft and the dish remains just as tasty.
Final Thoughts
If you’re looking to jazz up your breakfast routine, Scrambled Eggs with Spinach and Avocado just might become your new favorite. It’s easy, colorful, and so delicious — I truly hope you’ll give this recipe a try and make it your own! Your mornings will thank you.
Print
Scrambled Eggs with Spinach and Avocado Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Start your day with a nutritious and delicious breakfast of Scrambled Eggs with Spinach and Avocado. This recipe combines fluffy scrambled eggs with vibrant spinach and creamy avocado for a satisfying morning meal.
Ingredients
Eggs:
- 4 large eggs
- 1 tablespoon milk
Spinach:
- 1 cup fresh spinach (roughly chopped)
Avocado:
- 1 ripe avocado (sliced)
Other:
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
- Optional: red pepper flakes or fresh herbs for garnish
Instructions
- Prepare Egg Mixture: Crack the eggs into a bowl, add milk, and whisk until frothy.
- Cook Spinach: Heat oil in a skillet, sauté spinach until wilted.
- Add Eggs: Pour in egg mixture, stir gently until just set.
- Season and Serve: Season with salt and pepper, top with avocado slices.
Notes
- Enhance flavor with garlic powder or feta cheese.
- Pair with whole grain toast or roasted potatoes.
Nutrition
- Serving Size: 1 plate
- Calories: 285
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 370 mg
