or Spinach and Garlic Eggs
For me breakfast is essential. In fact, I might have two breakfasts!
This recipe for Green Eggs (or Spinach and Garlic Eggs) is one I put together to break up my usual – a fried egg with toast or a hard-boiled egg and toast.
This will fill you up without feeling too full and it’s full of all kinds of good stuff to get you through the day.
I love spinach and all of its benefits: it’s good for our bones (vitamin K and calcium); it also has nutrients that are good for our eyesight and boosts our immune system (a very good thing for us all!); plus it has vitamin A, which helps us fight infections and viruses (also a very good thing!); and more! It has magnesium, folate, potassium, vitamin C and fiber. I almost always add spinach to a green salad for all the above reasons.
Garlic also boosts your immunity, acts as a natural antibiotic and has vitamins B and C, manganese, selenium, iron, copper and potassium. All packed into that tiny package!
This could be the breakfast to get you off on the right foot for the day, but this would also make for a great – and quick – dinner.
Serve with some really good bread, toasted and a side of sliced summer tomatoes.
- I add a little water to eggs when I whisk them as it actually adds steam to the cooking process, making them lighter and fluffier. I also find it makes them less “eggy.”
- If you do not have a garlic press, chop peeled garlic clove as finely as you can with a chef’s knife.
- Large bowl (Deep enough to not slosh eggs while whisking)
- Whisk or fork
- Garlic press
- Chef’s knife
- Cutting board
- 12-14” Frying pan
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Green Eggs, No Ham (Spinach & Garlic Eggs)
A quick, but super healthy alternative to the average egg breakfast. (Or dinner!)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American
2 tbsp water (optional)
1 tbsp olive or avocado oil
2 cloves garlic, minced or finely chopped (see note above)
4 cups spinach, lightly packed, chopped with large stems removed
- In a large (enough) bowl, whisk the 8 eggs and 2 tbsp of water with a fork or a whisk. The eggs should be thoroughly mixed and have bubbles. (Kind of frothy.) Set aside.
- Heat 1 tbsp of oil in a large pan over medium heat. When warm, add spinach and saute for 3 to 4 minutes. Spinach should just be at the point of wilting.
- Add minced or chopped garlic and stir into spinach.
- Quickly give eggs another whisk or two to get bubbles to form again and then pour over spinach and garlic.
- With your spatula, vigorously stir the eggs for about 30 seconds (while being careful not to spill eggs over side of your pan) as they start to cook, to get more air into them. This helps the eggs turn out light and fluffy. As the eggs get more solidified, scrape the mixture as you would scrambled eggs and turn any “curds” over that aren’t quite cooked.
- Once eggs are completely cooked, serve immediately.
*Nutrition information based on Green Eggs recipe only.
- Calories: 165
- Sodium: 144mg
- Fat: 12.3g
- Saturated Fat: 3.2g
- Carbohydrates: 2.3g
- Fiber: .8g
- Protein: 12.1g
- Cholesterol: 327mg
Keywords: easy, breakfast, eggs, spinach, garlic