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5 from 2 votes

Spinach and Parmesan scrambled eggs

A delicious, quick & easy low-carb breakfast dish that provides protein, healthy fat, fiber and nutrients galore.
Total Time7 mins
Servings: 1
Calories: 354kcal
Author: Conner


  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 3 oz baby spinach, washed
  • 2 eggs Ideally, pastured or omega-3 enriched.
  • 1 egg white Optional; a great way to increase protein and use up leftover eggs whites that might be sitting in your fridge.
  • 3 tbsp Parmesan cheese, grated


  • In a small skillet on medium heat, warm the olive oil until it's hot. Fry garlic for 30 seconds, stirring to prevent browning.
  • Add spinach leaves and a pinch of salt to the skillet. At first it will seem like there's far too much spinach, but fear not -- within seconds of jabbing and stirring the spinach with a cooking spoon the leaves will wilt in the heat and you'll be left with a tiny amount.
  • While the spinach is cooking, crack eggs into a small bowl (add egg white(s) if using). Add 2 tbsp Parmesan and black pepper and combine all the ingredients with a wire whisk.
  • Pour eggs over the spinach in the skillet and stir gently for 30-40 seconds until the egg is mostly set. (Don't overcook or it will be dry and crumbly; the egg will continue cooking once you remove it form the heat.)
  • Scatter with the rest of the Parmesan and serve immediately, accompanied, if you like, by a slice of wholegrain sourdough toast. (Trader Joe's sprouted sourdough bread is my current favorite. )


Calories: 354kcal | Carbohydrates: 6g | Protein: 23g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 341mg | Sodium: 472mg | Potassium: 645mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8580IU | Vitamin C: 24.8mg | Calcium: 300mg | Iron: 3.9mg