breakfastvegetarianWestern

Herb Scrambled Eggs with Wilted Spinach & Avocado

Name: Herb Scrambled Eggs with Wilted Spinach & Avocado
Total time: 10 min
Yield: 1 servings
Cuisine: Western
Ingredients: 3 whole eggs; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbsp fresh chives; 1 large handful spinach; 0.5 whole avocado; 1 tbsp butter

10 min 1 servings 520 kcal

A nutrient-dense breakfast featuring fluffy herb scrambled eggs paired with wilted spinach and creamy avocado slices.

Ingredients

3 whole eggs
0.25 tsp salt
0.125 tsp black pepper
1 tbsp fresh chives
1 large handful spinach
0.5 whole avocado
1 tbsp butter

Nutrition

Calories520kcal

Protein19g

Carbs8g

Fat43g

Fiber1g

Instructions

1Crack the eggs into a small bowl, season with salt and pepper, and whisk gently with a fork until just combined. Chop the chives finely and set aside. Rinse the spinach and pat dry; slice the avocado into thin wedges and set aside for plating.
2Place a non-stick pan over low heat (approximately 120°C) and add the butter, allowing it to melt slowly without browning. Swirl the pan to coat the bottom evenly.
3Pour the whisked eggs into the pan over low heat (120°C). Using a rubber spatula, gently fold the eggs from the edges toward the center every 10-15 seconds for about 2-3 minutes, until they form soft curds and are just undercooked. Remove the pan from heat to let residual heat finish cooking.
4In the same pan used for the eggs, add the spinach over low heat (120°C). Stir continuously with a spatula for 30-45 seconds until the leaves just wilt and turn bright green, then remove from heat immediately to avoid overcooking.

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