Creamy Spinach and Eggs
A quick and fulfilling meal combining creamy spinach and eggs, perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 4 large large eggs
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream or half-and-half for a lighter option
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced add for flavor
- Salt and pepper to taste
Instructions
Preparation
- Heat the olive oil in a medium skillet over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- While the spinach is cooking, whisk the eggs in a bowl with a splash of salt and pepper.
- Reduce the heat to low and pour the egg mixture over the sautéed spinach. Cook, stirring occasionally, until soft curds form.
- When the eggs are nearly set (about 5 minutes), pour in the heavy cream and sprinkle with Parmesan cheese, stirring gently to combine.
- Let it simmer for a minute or two, then remove from heat.
- Serve immediately, optionally on toast or topped with extra cheese.
Notes
Consider adding cooked bacon or cherry tomatoes for extra flavor. Avoid overcooking to keep eggs soft. If heavy cream isn't available, substitute with milk or Greek yogurt.