HEALTHY SPINACH SCRAMBLED EGGS
Steps:
- Gather the ingredients.
- Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
- Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
- Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
- Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
- When the eggs begin to take form, add the spinach to the pan.
- Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes.
Nutrition Facts : Calories 233 kcal, Carbohydrate 4 g, Cholesterol 558 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, Sodium 381 mg, Sugar 2 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g
EGG AND SPINACH CASSEROLE
A light egg dish great for any brunch.
Provided by momof3m's
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
- Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g
SPINACH AND EGG SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
SPINACH AND EGGS
This is something that my Nee used to cook as a quick side dish. Don't be afraid, it really is a good dish despite the weird combination of ingredients.
Provided by Sherrybeth
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, saute your onion in the butter until translucent.
- Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
- Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
- Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
- Sprinkle with seasoned salt (to taste) immediately before serving.
Nutrition Facts : Calories 89.9, Fat 6.1, SaturatedFat 3.2, Cholesterol 80.7, Sodium 112.8, Carbohydrate 5.1, Fiber 2.8, Sugar 1.4, Protein 5.5
SPINACH SOUFFLE SIDE DISH
You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
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