Egg & Spinach Scramble

A quick and satisfying egg and spinach scramble served with fluffy couscous, perfect for a busy weeknight meal.

• Prep: 7 min
• Cook: 13 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.06/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• savory

Ingredients

• 2 tablespoon olive oil
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 5 ounce fresh spinach
• 8 eggs (large)
• 0.5 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quick-cooking couscous
• 1.25 cup hot water
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the yellow onion and sauté for 3-4 minutes until softened. Add the garlic and fresh spinach and cook until the spinach is wilted, about 2-3 minutes. Transfer the vegetable mixture to a bowl.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are mostly set but still slightly moist, about 3-5 minutes.
4. Stir the cooked vegetable mixture back into the eggs. Remove from heat.
5. Meanwhile, combine the quick-cooking couscous with hot water or vegetable broth in a heatproof bowl. Cover and let stand for 5 minutes, then fluff with a fork.
6. Divide the egg scramble and couscous among plates. Garnish with fresh parsley if desired and serve immediately.

Nutrition (per serving)

• Calories: 405
• Protein: 24.3 g
• Carbohydrates: 32.5 g
• Fat: 20.8 g
• Fiber: 4.1 g
• Sodium: 520 mg
• Saturated Fat: 5.4 g
• Sugar: 4.5 g
• Cholesterol: 380 mg