Scrambled Spinach and Lemon Zest Eggs
Simple, fluffy eggs with fresh spinach and a bright lemon finish. This American-inspired Whole30 recipe, ready in about 10 minutes, pairs eggs, spinach, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, 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
- 6 large eggs
- 2 cups spinach
- 1/2 lemon
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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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: Whisk together 6 large eggs, 1/4 tsp salt, 1/8 tsp black pepper, and the zest of 1/2 lemon in a bowl until fully combined.
- Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 2 cups fresh chopped spinach and cook for 1-2 minutes until wilted and bright green.
- Step 3: Pour egg mixture into the skillet, stirring gently with a spatula until softly set and creamy, about 3-4 minutes. Avoid overcooking to maintain fluffiness.
