Spinach and eggs

Today we are making a delicious, hearty, and healthy breakfast. On the table is spinach and eggs. Thanks to a clever trick of separating the eggs, you no longer have to choose between a runny yolk or undercooked whites.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 10

Total Time 10

Course Breakfast

Cuisine European

Servings people

Calories 7 kcal

Equipment

1 frying pan
1 spatula
1 teaspoon
1 knife
1 chopping board

Ingredients

3 pcs egg
10-15 leaves spinach
1 pcs yellow onion
1 clove garlic
1 tsp vegetable oil
1 pinch salt
1 pinch pepper ground

Instructions

Prepare everything you need. You can use fresh or frozen spinach, in the latter case, do not thaw the greens.
Heat vegetable oil in a skillet, add finely chopped onion. Fry until lightly golden and translucent.
1 pcs yellow onion, 1 tsp vegetable oil
Rinse the spinach, pat dry. Cut into strips and place in the skillet.
10-15 leaves spinach
Mix, the greens will wilt immediately. Add salt, ground pepper, and minced garlic.
1 pinch salt, 1 pinch pepper, 1 clove garlic
Using a spatula, create small indentations in the skillet for each egg, today we have three. Carefully crack an egg and pour only the egg white into the skillet. Place the yolks in a small bowl. Try not to break them, they should remain intact.
3 pcs egg
Cover with a lid and cook over low heat for 4-5 minutes. The whites will set well. Now, one by one, place the yolks on top.
Cover the skillet again and cook for another 3-6 minutes, depending on the desired yolk consistency. Spinach and eggs skillet is ready.

Nutrition

Calories: 7kcalCarbohydrates: 0.5gProtein: 0.3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 4mgSodium: 133mgPotassium: 26mgFiber: 0.2gSugar: 0.04gVitamin A: 320IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg

Keyword eggs, healthy, vegetarian