Skillet Egg & Spinach Scramble

Skillet Egg & Spinach Scramble

A light and fluffy egg scramble packed with fresh spinach and cheddar cheese, served with crispy, quick-roasted potatoes for a wholesome and fast meal.

Dietary

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Ingredients

Instructions

  1. Preheat a large skillet (for potatoes) over medium-high heat. Add 1 tablespoon olive oil and the frozen diced potatoes. Season with 1/4 teaspoon salt. Cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. While potatoes cook, proceed with the scramble.
  2. In a separate medium bowl, whisk together eggs, whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  3. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add diced yellow onion and cook until softened, about 3 minutes.
  4. Add fresh spinach to the skillet with the onion. Cook, stirring, until the spinach wilts, about 2-3 minutes.
  5. Pour the egg mixture into the skillet. As the eggs begin to set, gently push the cooked portions from the edges towards the center, allowing the uncooked egg to flow underneath. Continue cooking and stirring gently until the eggs are almost set but still slightly moist.
  6. Stir in shredded sharp cheddar cheese until just melted and incorporated. Remove from heat immediately.
  7. Serve the skillet egg and spinach scramble warm alongside the crispy roasted potatoes.

Notes

For best results, do not overcook the eggs; they should be moist and tender.

Nutrition (per serving)