This Low-carb Spinach and Eggs recipe is one of my favorite go to low-carb breakfast dishes. It's very simple to prepare and amazingly delicious! Serve it with bacon, basturma, or wrap it in a low carb tortilla to make a spinach feta wrap!
This recipe wasn't something I grew up eating. It wasn't until I started a low carb diet and needed some variety in my breakfast choices that I remembered this dish. This dish reminds me of these spanakopita triangles without the phyllo dough.
Assyrians call this recipe "Beeah ooh Spanakh" which translates to "eggs and spinach." It's usually prepared with lots of fresh garlic, but I like to add feta cheese as well, which makes makes the texture creamy and adds a ton of flavor!
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😍 Why You'll Love This Recipe
- This recipe makes a great low-carb or keto breakfast!
- You can stuff the scrambled eggs in puff pastry if you are not on a low-carb diet.
- Scrambled eggs and spinach comes together in a matter of minutes.
- You only need a handful of ingredients!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Eggs: You'll need two large eggs for this recipe. If you don't have fresh eggs, freeze dried eggs can be substituted.
- Butter: The eggs are scrambled in unsalted butter. If serving the eggs with bacon, you can cook the eggs in the bacon grease as well.
- Garlic: One fresh garlic clove or a pinch of garlic powder.
- Spinach: You'll need one to two cups of fresh baby spinach to the scrambled eggs.
- Cheese: If you don't have crumbled feta cheese, you can substitute shredded cheddar cheese or mozzarella.
- Seasoning: The only seasoning you'll need is a sprinkle of sea salt or kosher salt and black pepper.
- Optional Ingredients: Onions, bell peppers, or other veggies can be added for an even heartier meal!
🥚 How to Make This Recipe
Step 1: Melt butter in a non-stick skillet over low to medium heat. Sauté garlic for a few seconds. Add spinach and continue to sauté until the spinach is wilted.
Step 2: Scramble the eggs and pour into the pan all at once. Stir the egg mixture until the ingredients are incorporated.
Step 3: Before the eggs are set, add feta cheese and mix to combine. Season with salt and black pepper before serving.
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🍽 What to Serve with Spinach and Eggs
This spinach and eggs recipe can be served as is or with bacon or Iraqi basturma. Another option is to make a spinach, egg, and feta wrap, either in lavash bread or in a low carb tortilla.
If you enjoy a bit of spice, serve this dish with chili sauce or salsa ranchera!
🤷🏻♀️ FAQs
Spinach and eggs pair beautifully together and make an excellent, nutrition-packed breakfast!
One serving of two scrambled eggs mixed with 1 ½ cups of spinach contains 14 grams of protein.
There are approximately 200 calories in two eggs scrambled with one teaspoon butter and 1 ½ cups of spinach.
👩🏼🍳 Pro Tips
- If you prefer, you can replace the butter with olive oil or avocado oil.
- If you use frozen spinach, defrost it and squeeze all the water out of it first.
- Stuff the spinach and eggs in a Middle Eastern bread to make breakfast on-the-go!
- This spinach and eggs recipe is best served fresh, however, leftovers can be stored in an airtight container in the fridge and enjoyed within a day or two.
You may also enjoy this bagel breakfast sandwich!
🥓 More Low Carb Recipes
📖 Recipe
Low Carb Spinach and Eggs
Equipment
- 1 skillet
Ingredients
- 1 teaspoon butter
- 1 clove garlic (pressed)
- 1½ cups fresh spinach
- 2 large eggs
- ¼ cup crumbled feta cheese
- salt and pepper (to taste)
Instructions
- Melt butter in a non-stick skillet over low to medium heat. Sauté garlic for a few seconds. Add spinach and continue to sauté until the spinach is wilted.
- Scramble the eggs and pour into the pan all at once. Stir the egg mixture until the ingredients are incorporated.
- Before the eggs are set, add feta cheese and mix to combine. Season with salt and black pepper before serving.
Notes
- If you prefer, you can replace the butter with olive oil or avocado oil.
- If you use frozen spinach, defrost it and squeeze all the water out of it first.
- Stuff the spinach and eggs in a pita pocket to make breakfast on-the-go!
- This spinach and eggs recipe is best served fresh, however, leftovers can be stored in an airtight container in the fridge and enjoyed within a day or two.
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