Spicy Herb Scrambled Eggs with Sautéed Spinach
A quick, protein-packed breakfast that balances fresh herbs and heat for sustained energy without blood sugar spikes, ideal for Whole30 mornings. This American-inspired recipe, ready in about 10 minutes, combines large eggs, avocado oil, fresh spinach 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 220 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.
Ingredients
- 4 large eggs
- 1 tbsp avocado oil
- 2 cups, packed fresh spinach
- 2 tbsp, finely chopped fresh chives
- 1 tbsp, finely chopped fresh dill
- 1/4 tsp red pepper flakes
- 1/4 tsp sea 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 4 large eggs in a bowl with 1/4 tsp sea salt and 1/8 tsp black pepper until fully combined.
- Step 2: Heat 1 tbsp avocado oil in a nonstick skillet over medium heat. Add 2 cups packed fresh spinach and sauté for 2-3 minutes until wilted and tender.
- Step 3: Pour in the egg mixture, then gently fold with a spatula as it sets, adding 2 tbsp chopped chives, 1 tbsp chopped dill, and 1/4 tsp red pepper flakes during the last minute of cooking until eggs are softly set but still moist.
