Description
Creamy scrambled eggs tangled with sautéed spinach and finished with buttery avocado this nourishing breakfast is simple, soothing, and ready in just 10 minutes. Perfect for busy mornings or slow weekends alike.
Ingredients
Units
Scale
- 4 large eggs
- 1 cup fresh spinach
- 1 ripe avocado (diced)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
Instructions
- Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth.
- In a non-stick skillet, heat olive oil over medium heat. Add spinach and cook until just wilted, about 1–2 minutes.
- Pour in the eggs and let sit briefly. Then slowly stir and fold until softly scrambled and just set.
- Remove from heat and gently fold in the diced avocado.
- Serve immediately with toast, tomatoes, or a sprinkle of herbs.
Nutrition
- Calories: 295