Sautéed Spinach and Scrambled Eggs with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, nutrient-packed breakfast featuring tender spinach and perfectly cooked eggs topped with creamy avocado slices. This american-inspired breakfast (low carb, keto) ready in about 15 minutes combines unsalted butter, fresh spinach, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/4 cup unsalted butter in a non-stick skillet over medium heat until foamy, then add 2 cups fresh spinach and cook for 2 minutes until wilted and bright green.
  2. Step 2: Crack 2 large eggs into the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper, and scramble gently for 3-4 minutes until eggs are set but still moist.
  3. Step 3: Divide the scrambled eggs and spinach between two plates, top with 1/2 medium sliced avocado, and serve immediately.

Frequently asked questions

How long does Sautéed Spinach and Scrambled Eggs with Avocado take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sautéed Spinach and Scrambled Eggs with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sautéed Spinach and Scrambled Eggs with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Spinach and Scrambled Eggs with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Spinach and Scrambled Eggs with Avocado low carb?

Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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