Name: Scrambled Eggs with Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 large eggs; ½ teaspoon kosher salt; 1 tablespoon olive oil; ¾ cup small diced green bell pepper; ⅓ cup julienned sun-dried tomatoes, chopped (mine were not oil-packed); 1 large garlic clove ((or 2 small)); 1 cup loosely packed baby spinach; ½ cup shredded cheddar cheese

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A flavorful twist on classic scrambled eggs with spinach. They're loaded with bell pepper, sun-dried tomatoes, garlic, and sharp cheddar for a bold, savory start to your day.

a plate of scrambled eggs with spinach, cheese, and sun-dried tomatoes.

Spinach with Eggs

If I'm being honest, I'm a carbs for breakfast kind of girl. I live for pancakes! But I never miss an opportunity for protein and veggies at breakfast.

And this veggie egg scramble rivals all my carb-loaded favorites. It's creamy and cheesy with tangy sun-dried tomatoes and spinach.

My 5 year old and I couldn't get enough! We promptly ate our entire plates and went back for seconds.

The best part? These scrambled eggs with spinach take less than 20 minutes to make!

Key Ingredients

eggs, sun-dried tomatoes, garlic, salt, olive oil, shredded cheese, baby spinach.

Eggs - I always buy large eggs because it's the standard for baking.
Kosher salt - Salt equals flavor. Don't leave it out. Chances are, if something tastes 'meh', it needs some salt!
Sun-dried tomatoes - I bought mine from Costco and they were not packed in oil. You can find them at the grocery store as well. They come in a bag, not in a jar.
Bell pepper - Any color is fine. Green bell peppers are less sweet than colored bell peppers.
Garlic - The amount is really a personal preference. I recommend 1 large or 2 small cloves. If you love garlic-heavy dishes, you can add more.
Spinach - I highly recommend fresh spinach. It tastes better than frozen and it releases less liquid.
Cheese - You can use pre-shredded cheese or shred it yourself. I used cheddar but any melting cheese works great.

close up of scrambled eggs with spinach, sun-dried tomatoes, and bell peppers.

How to Make Scrambled Eggs with Spinach

This egg scramble comes together really quickly! It's important to chop the garlic and veggies before you start cooking.

Whisk the eggs - I use a large fork to whisk them. I find it easier to break up the eggs with a fork. Don't forget to add the salt!

Saute the veggies - First the bell pepper since it takes the longest to cook, then the garlic and sun-dried tomatoes. The baby spinach goes in last.

hand pouring diced bell pepper into a skillet.

diced bell pepper and sun-dried tomatoes in a skillet.

bell pepper, sun-dried tomatoes, and spinach in a skillet.

wilted spinach, bell pepper, and sun-dried tomatoes in a skillet.

Add the eggs - Stir and partially cook the eggs. You don't want to cook them all the way yet. They should still look wet before you add the cheese.
Add the cheese - I like to add the cheese before the eggs are completely cooked so it has a chance to melt into the eggs.

pouring eggs into a skillet with cooked spinach, bell pepper, and sundried tomatoes

pouring shredded cheese into a veggie egg scramble.

Stir and serve - Stir the eggs and once they're cooked to your liking, remove them from the heat, and serve immediately.

Recipe Tips

Don't jack up the heat. The skillet should be on medium heat. If the skillet is too hot, the eggs will overcook and get rubbery.
The amount of garlic is up to you! I used one large clove, but if you love garlic, feel free to add more.
Cook the eggs how you like them. Doneness is a personal preference when it comes to eggs. If you prefer soft scrambled, remove them from the heat when they're still a bit moist. If you prefer hard scrambled, cook them fully then remove them from the heat.

scrambled eggs with veggies on a plate with forks.

Storage

You can store leftover scrambled eggs! Transfer them to an airtight container and keep in the fridge for up to 4 days.
Reheat the scrambled eggs on a microwave-safe plate until warm. Don't heat them for too long or they will overcook and get rubbery!

Breakfast Recipes

Scrambled Eggs with Spinach

Carolyn

A flavorful twist on classic scrambled eggs with spinach. They're loaded with bell pepper, sun-dried tomatoes, garlic, and sharp cheddar for a bold, savory start to your day.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings servings

Calories 242 kcal

Equipment

10-inch Nonstick Skillet

Ingredients

6 large eggs
½ teaspoon kosher salt
1 tablespoon olive oil
¾ cup small diced green bell pepper
⅓ cup julienned sun-dried tomatoes, chopped mine were not oil-packed
1 large garlic clove (or 2 small)
1 cup loosely packed baby spinach
½ cup shredded cheddar cheese

Instructions

In a medium bowl, crack the eggs and use a large fork to whisk well. Add the salt and whisk to combine.
In a 10-inch nonstick skillet over medium heat, add the olive oil.
Add the bell pepper and cook until softened, about 2 to 3 minutes. Add the garlic and sun-dried tomatoes to the skillet and cook until fragrant, another minute or so.
Add the baby spinach and stir until wilted. Add the eggs to the skillet and stir until partially cooked.
Add the cheese and stir until the cheese is melted and the eggs are cooked. Transfer the eggs to a plate and serve warm.

Nutrition

Calories: 242kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 331mgSodium: 650mgPotassium: 678mgFiber: 2gSugar: 6gVitamin A: 1697IUVitamin C: 38mgCalcium: 157mgIron: 3mg

Keyword scrambled eggs with spinach

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