Scrambled Eggs with Spinach
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.
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
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