Sautéed Spinach with Scrambled Eggs
Creamy scrambled eggs mixed with fresh spinach and garlic, a quick and protein-packed breakfast. This American-inspired Whole30 recipe, ready in about 10 minutes, pairs eggs, butter, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.
Ingredients
- 4 large eggs
- 1 tbsp butter
- 2 cups spinach
- 1 clove garlic
- to taste salt
- to taste black pepper
- 1 tbsp fresh chives
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Crack eggs into a bowl, season with salt and pepper, and whisk until smooth.
- Step 2: Heat butter in a non-stick skillet over medium heat until melted. Add minced garlic and cook for 30 seconds until fragrant.
- Step 3: Add spinach to the skillet and cook for 1-2 minutes until wilted and reduced by half.
- Step 4: Pour in whisked eggs and stir gently with a spatula, cooking for 3-4 minutes until eggs are softly set but still moist.
- Step 5: Transfer to a plate and garnish with chopped chives.
