Scrambled eggs with cheese and sauteed spinach

Absolutely! Here’s a complete recipe for Scrambled Eggs with Cheese and Sautéed Spinach, along with a Q&A section to help tailor it to your preferences or dietary needs.

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🍳 Scrambled Eggs with Cheese & Sautéed Spinach

🧀 A protein-packed, creamy, and nutrient-rich breakfast (or anytime meal) made in under 15 minutes!

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📝 Ingredients (Serves 2)

🥚 For the Scrambled Eggs:

• 4 large eggs

• 2–3 tbsp milk or cream (optional, for creaminess)

• Salt and pepper, to taste

• 1 tbsp butter or oil

🧀 Cheese Options (choose one or mix):

• ½ cup shredded cheddar

• OR ¼ cup crumbled feta

• OR ¼ cup shredded mozzarella

• OR a few slices of soft goat cheese

🌿 For the Sautéed Spinach:

• 2 cups fresh spinach (about 2 large handfuls)

• 1 tsp olive oil or butter

• 1 clove garlic, minced (optional)

• Salt and pepper, to taste

Optional Add-ins:

• Chopped cherry tomatoes

• Green onions or chives

• Red pepper flakes

• A sprinkle of nutmeg (classic with spinach)

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🔪 Instructions

1. Prep the Eggs

• Crack the eggs into a bowl.

• Add milk or cream if using, and season with salt and pepper.

• Whisk until the yolks and whites are fully combined and slightly frothy.

2. Sauté the Spinach

• Heat oil or butter in a non-stick skillet over medium heat.

• Add garlic (if using), cook for 30 seconds.

• Add spinach and a pinch of salt.

• Sauté until wilted, about 1–2 minutes. Remove from the pan and set aside.

3. Cook the Scrambled Eggs

• In the same skillet, add a little more butter if needed.

• Pour in the egg mixture over medium-low heat.

• Let sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.

• Cook low and slow, stirring occasionally, until just set but still soft and creamy.

4. Add Cheese

• When the eggs are mostly cooked but still slightly runny, sprinkle in the cheese.

• Stir to incorporate and melt the cheese into the eggs. Remove from heat when eggs are just set.

5. Assemble and Serve

• Fold in or serve over sautéed spinach.

• Garnish with cracked black pepper, herbs, or extra cheese if desired.

• Serve with toast, avocado, or a side of fruit.

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❓Q&A: Scrambled Eggs with Cheese & Sautéed Spinach

Q: What’s the best cheese to use?
A: Cheddar melts well and adds flavor, while feta or goat cheese gives a tangy punch. Mozzarella is mild and gooey. Try combos!

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before sautéing. Use about ⅓ to ½ cup cooked spinach per serving.

Q: How do I make my scrambled eggs fluffy?
A: Use milk or cream and whisk well. Cooking on low heat and stirring gently also keeps them soft and fluffy.

Q: Can I make this dairy-free?
A: Yes! Use plant-based milk and vegan cheese (or omit cheese). Use olive oil or dairy-free butter for cooking.

Q: Can I meal prep this?
A: Scrambled eggs are best fresh, but you can make a breakfast wrap or sandwich with the eggs and spinach, wrap in foil, and reheat later.

Q: How do I keep eggs from overcooking?
A: Turn off the heat just before the eggs are fully set. They’ll finish cooking from residual heat in the pan.

Q: Can I add more veggies?
A: Definitely! Mushrooms, diced tomatoes, or bell peppers all work well. Sauté them with the spinach or separately beforehand.

Q: Is this a good keto or low-carb meal?
A: Yes, it’s naturally low in carbs and high in protein and fat. Just skip the toast if you’re keeping carbs low.