Scrambled Eggs with Spinach & Cheese

I created this recipe to use leftover sautéed spinach (see Saute of Baby Spinach with Garlic recipe).  Spinach contains a lot of water, so if you don’t want extra moisture in your eggs, squeeze the spinach, using either your hands or in a paper towel, to release the extra water. I used Cheddar cheese in this recipe, but feel free to substitute another cheese. I don’t add salt to the eggs because the spinach and the cheese generally have enough. I usually just add some freshly ground black pepper.


Serves 2

  • 5 eggs
  • 1/2 tablespoon unsalted butter
  • 1/2 cup leftover cooked spinach, squeezed dry
  • 1/2 cup grated Cheddar cheese or another grated cheese
  • freshly ground black pepper, to taste
  1. Break the eggs into a bowl and beat them with a fork until they’re well scrambled and a bit frothy.IMG_0635
  2. Place the squeezed-dry spinach on a cutting board and roughly chop it — about 3-4 chops with a chef’s knife.
  3. Place a 10-inch non-stick skillet over medium heat and add the butter.
  4. When the butter melts, tilt the pan all around, so the butter coats the bottom and the sides of the pan.
  5. Add the eggs, spinach and the cheese.IMG_0639
  6. Using either a wooden spoon or my favorite, a heat-proof rubber spatula — stir the egg mixture to combine the eggs, spinach and cheese. Cook for 2-3 minutes, stirring constantly, or until the eggs are done to your liking. Some people like them very wet, while others, myself included, prefer them on the drier side.
  7. Place the eggs on two plates and serve with freshly ground pepper. Add salt if you like.


Grocery Bag: Scrambled Eggs With Spinach & Cheese