It has been a long time since I brought an egg scramble, which you know I love. As I always say, they fix any dinner and they are exquisite. Whenever we go for tapas, my husband and I order some, we love them. One that I think we had not ordered or prepared at home before was scrambled eggs with spinach . It’s funny that he had always prepared tortillas but never stirred.
On this occasion, I am sharing with Guruwalik a recipe for spinach with low-calorie scrambled eggs to which I added a touch of cumin that I learned in Morocco and that worked great, and it was sensational. A quick and simple dinner first. A real delicacy.
Ingredients to make Scrambled eggs with spinach:
- 1 bag of fresh spinach (about 250 grams)
- 3 XL eggs
- Ground cumin (to taste)
- Olive oil
How to make Scrambled eggs with spinach:
Step NO 1
We wash and drain spinach very well, and put them to sauté with a little salt (not much since we will add more later), in a pan with a little olive oil. We leave to do until they reduce. They will release a lot of water and truth is that they are nothing.
Tip: With amounts that I put in recipe for spinach with egg they give for one as a main dinner, or two if it is to share with more things.
Step NO 2
When we have spinach ready (adding a little more oil if necessary) we add eggs directly to pan. Salt to taste and sprinkle cumin, also to taste. We start to stir constantly so that eggs do not stick and so that they mix well with vegetables.
Step NO 3
When eggs reach desired degree of doneness (for me, slightly done), we turn off heat and serve. We wait 1 or 2 minutes so that they do not burn, we take a good piece of fresh bread and enjoy this scrambled eggs with spinach . A true delight!
I recommend accompanying it as a main dish with some easy and juicy baked chicken wings or some gluten-free Andalusian squid for example, and don’t forget to visit my Mins Cocina blog to see more recipes for scrambled eggs like this one 🙂 A hug!
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