Soft Spinach Scramble

Name: Soft Spinach Scramble
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 2 servings
Cuisine: North American
Ingredients: 4 each Egg; 80 g Spinach; 10 ml Olive oil; 1 g Fine salt

Wilted spinach folds into gently set eggs for a simple breakfast that needs little more than a skillet. It suits a morning when a warm plate sounds better than toast alone. Let the spinach's moisture evaporate before adding the eggs; otherwise the curds sit in a puddle rather than holding together.

A close-up of scrambled eggs folded with spinach, with lightly browned egg curds. — Representative photograph · Spinach scrambled eggs, representative detail by HaJunkiyada (author field); Liat Portal (credited in source description) · Source · CC BY-SA 4.0. Cropped to the spinach and eggs, excluding the cucumber accompaniment; resized to 1200 pixels wide and converted to WebP. Representative spinach scrambled eggs. Browning and curd size differ from the gentle low-heat method; the image is not an exact result or kitchen test of this recipe. Not a photograph of a PANTRISORA kitchen trial.

North American · Preparation time: 4 min · Cook time: 6 min · Total time: 10 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

4 each Egg
80 g Spinach
10 ml Olive oil
1 g Fine salt

Allergens listed for these ingredients · Egg. Check package labels.

Step-by-Step Instructions

Wash and dry the spinach. Crack the eggs into a bowl and beat with the salt until no streaks of white remain.
Heat the oil in a skillet over medium heat. Add the spinach and stir until wilted. Continue cooking until visible liquid evaporates.
Reduce the heat to low and pour in the eggs. Scrape the base slowly with a silicone spatula, folding the curds as they set. Cook until the eggs are set and no liquid egg remains.
Divide between two warm plates and serve immediately.

Equipment

Skillet, bowl, fork and silicone spatula.

Storage

Refrigerate leftovers promptly in a covered container. Follow local guidance for cooked egg dishes.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep the four eggs: they create the curds. Baking egg replacements are not suitable for this scramble; use the separate tofu scramble recipe for an egg-free dish.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.