Low Carb Spinach and Eggs
This low carb scrambled eggs, spinach, and feta recipe is super simple and absolutely delicious!
Servings: 1 serving
Calories: 293kcal
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.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 416mg | Sodium: 638mg | Fiber: 1g | Sugar: 1g
