If you’re looking for a way to uses up that tub of spinach in the fridge, make this simple egg scramble. It’s an easy breakfast (or dinner) option that’s low in carbohydrates. Simply scramble the eggs and spinach, sprinkle with Parmesan cheese, and serve!
Parmesan Spinach Scramble
Ingredients
- 2 large eggs (50g each)
- 1 egg white
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp butter
- 3 cups (90g) baby spinach
- 1 tbsp grated Parmesan
Directions
Add the eggs and egg white into a medium bowl. Add the salt and pepper and whisk until well combined.
Heat a medium skillet over medium-low heat. Add the butter. Once melted, add the spinach, cover, and cook until wilted, about 2–3 minutes.
Pour the whisked eggs over the spinach and cook, stirring occasionally, until the eggs are just set, about 1–2 minutes. Sprinkle with the Parmesan cheese and serve immediately.
Serves: 1 | Serving Size: 1 serving
Nutrition (per serving): Calories: 249; Total Fat: 15g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 384mg; Sodium: 674mg; Carbohydrate: 8g; Dietary Fiber: 3g; Sugar: 0g; Protein: 20g
Nutrition Bonus: Potassium: 773mg; Iron: 28%; Vitamin A: 21%; Vitamin C: 0%; Calcium: 21%
Originally published: August 24, 2015; Updated June 2026
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