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Scrambled Eggs with Spinach & Parmesan

Scrambled Eggs with Spinach & Parmesan


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Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1–2 tablespoons grated Parmesan
  • Crushed red pepper flakes

Recipe Preparation

  • Whisk eggs in a small bowl; season with salt and pepper and set aside. Heat oil in a medium nonstick skillet over medium. Add spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in Parmesan. Sprinkle with red pepper flakes.

Recipe by Meghan Sutherland,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 270 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 440 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 910Reviews SectionI just made a similar recipe and the tasty difference was that rings of onions were sauteed first and then the spinach was added. Highly recommend adding the onions.Barbara AndersonCalifornia06/03/20

Veggie Scrambled Egg Muffins

These veggie scrambled egg muffins are easy, healthy, and incredibly delicious. Not to mention cute!

Make these scrambled egg muffins for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or even dinner.

A bonus is that they are super easy to make, too!


Watch These Pro Chefs Share 6 Methods For Making The Perfect Scrambled Eggs

We thought we'd seen it all with scrambled egg methods&mdashthe additions of orange juice, crème fraîche, baking powder, and corn starch, to name a few&mdashbut ask a handful of professional chefs how to make the perfect scrambled eggs and you'll get six new methods to try out at your next brunch.

Anne Burrell

Worst Cooks in America host and chef Anne Burrell knows how to make super sexy soft scrambled eggs. (Her words!) The secret isn't adding cremini mushrooms and melty fontina cheese&mdashit's water.

Instead of adding milk or heavy cream to eggs, Anne goes straight for a tablespoon of water: "It helps get the eggs nice and fluffy. Milk has milk solids that will brown I want fluffy, light, lemony yellow looking eggs," Anne explained.

Water lightens eggs, making them more mobile, while milk thickens eggs, making them richer. If you want even fluffier eggs, beat them for a little bit longer than usual to add more air into the mixture and you'll be on your way to make Anne-approved scrambled eggs.

Chef Judy Joo is all about creamy, light, and fluffy scrambled eggs. Her method for fluffy eggs is adding a little bit of heavy cream (remember: heavy cream and fats make thiccc eggs!) to give them a luxurious feel.

Another pro tip: Add Emmental or parmesan cheese with chopped herbs to amp up the flavor of your eggs. Emmental, or Swiss cheese, melts quickly which is perfect when you're up against the clock making breakfast.

Masaharu Morimoto

Iron Chef Masaharu Morimoto's favorite type of scrambled egg is a traditional tamagoyaki&mdashAKA a Japanese rolled omelet. The omelet is made with soy, dashi (a type of broth made from kelp) and dried bonito (flakes of dried skipjack tuna), making the omelet looser so it can be rolled.

The trick to a perfect tamagoyaki is putting a little bit of the egg mixture in at a time, letting it solidify, and then adding more, Morimoto explained. From there, it's all about tucking the fresh mixture under the cooked mixture and a flick of the wrist to make it roll.

Millie Peartree

Restaurateur Millie Peartree started her cooking journey by making scrambled eggs, making this soft scramble recipe near and dear to her heart. "I knew I had an affinity for cooking when I cracked my first egg at six years old," Millie said.

Instead of beating the eggs in a bowl and pouring the mixture into the hot pan, Millie cracks her eggs directly into the hot pan and uses a fork to gently break the yolk. "I don't like it that way, I like the egg white with the creaminess of the yolk."

To add even more richness to her eggs, Millie adds another spoonful of butter and shredded Gruyere once the eggs set: "This is very nostalgic for me, this is very reminiscent of my childhood."

Adam Richman

The first dish Adam Richman ever learned was scrambled eggs as taught to him by his great-aunt. Adam goes for a fluffy egg by using a whisk to beat his eggs and adding milk to give it a velvety texture. "You can get a lot more air into the eggs with the whisk instead of a fork," Adam said.

Another tip to Adam's favorite fluffy eggs: Leave them alone. We know, it sounds counterintuitive, but letting the eggs sit in the hot pan for a moment before stirring gives them more volume, Adam explained. Once you've resisted the urge to fully scramble the eggs into oblivion, Adam also recommends taking the eggs off the heat just before they're finished so they don't overcook. The results are worth it: gorgeous, tender scrambled eggs.

Donate to Adam's charity of choice, No Kid Hungry.

Andrew Zimmern

Bizarre Foods host Andrew Zimmern has two ways to cook scrambled eggs: One is Saturday morning "gotta get the family fed" and the other is Sunday morning "I'm alone in my kitchen and I've got TIME."

For the whole family he makes pillowy, larger curd-eggs with the help of a teaspoon of heavy cream. "In general, the theory is the slower you cook your eggs, the creamier they will be," he notes. Andrew pushes the cooked egg to the center of the pan, letting more egg come into contact with the heat source until they become gentle, soft scrambled eggs.

But when it comes to Sunday and cooking for himself, Andrew takes his time with "super slow, selfish" eggs. The ingredients are the same, four eggs, a teaspoon of cream, salt and pepper&mdashexcept this time Andrew doesn't turn the heat to medium. It stays on the lowest setting the entire time.

"The curds are going to be more uniform and smaller, so therefore it's going to have a much silkier texture."

After one minute of cooking, the eggs are still in its liquid texture&mdashno curds at all. Twelve minutes later, the fully cooked eggs are so soft, it almost resembles a risotto: "Can you imagine having six children and having to do this? It's why you don't. You keep this skill a secret. This is for yourself."


Got 5 Minutes? You Can Make This Dreamy Mediterranean Scramble!

I'm a big proponent of eating a real sit-down breakfast each and every day, Monday through Friday included. If you're thinking "good for her, not for me!", hear me out: I'm not cooking up anything fussy or time-consuming. It's more about the act of sitting down to something satisfying while enjoying a few minutes to myself before the day really begins.

Many days it's a smoothie or a bowl of oatmeal. When I'm craving something savory, it's typically this simple Mediterranean scramble or a mushroom and goat cheese version.

All in all it takes about five minutes to make, and five to 10 minutes to eat, and is well worth getting up 15 minutes earlier for.


Savory Crepe With Blistered Tomatoes and Avocado

These savory crepes are high in protein, thanks to the cottage cheese. If you want, make a big batch of the batter and store in the fridge up to 4 days.

  • 2 tsp olive oil, divided
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp chopped basil leaves
  • Salt and pepper
  • ½ cup rolled oats
  • ¼ cup cottage cheese
  • ¼ cup liquid egg whites (or 2 large egg whites)
  • 2 tbsp unsweetened almond milk
  • ¼ medium ripe avocado, thinly sliced

In a small skillet over medium heat, heat 1 tsp olive oil. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and basil, and season with salt and pepper. Add 1 tbsp water and cook, stirring occasionally, until tomatoes are very soft, 8 to 10 minutes.

In a blender, puree oats, cottage cheese, egg whites, almond milk, and a pinch of salt, scraping down sides every 20 seconds or so mixture will start out dry and lumpy but end up smooth and runny.

In a medium nonstick skillet over medium heat, heat remaining 1 tsp olive oil. Pour batter into skillet, swirling to spread in a thin layer. Cook 1 minute, until edges are set, crepe is starting to bubble, and underside is lightly browned. Carefully flip, then cook another minute. Place avocado slices inside crepe, top with tomato mixture, and fold.

Nutrition Per Serving: 421 calories, 20 g fat (3 g saturated), 39 g carbs, 10 g fiber, 21 g protein


Energize your eggs: 11 easy ways to upgrade your morning scramble

If you know how to cook, and even if you don’t really, chances are you can scramble eggs — a skillet of scrambled eggs is one of the quickest, simplest dishes around and often the first thing a new cook learns to make. Scrambled eggs also happen to be good for you — they’re packed with protein and nutrients such as vitamin D. Plus, they're inexpensive — a dozen eggs costs less than three dollars.

The only downside to scrambled eggs is that because they are so basic, they can also be kind of boring. The good news is that like omelets, frittatas and other eggs dishes, scrambled eggs are incredibly versatile, and partner well with a variety of different ingredients, from cheese to herbs to leftover veggies.

These 11 recipes will help you put a fresh spin on your old scramble. Most are made with what’s likely already in your fridge or pantry, and some even make use of leftovers. Each recipe uses three large eggs and serves one, but feel free to increase the quantities to feed the whole family. And don't just think of scrambled eggs at breakfast time — any of these variations would make a great speedy lunch or dinner.

Before you get started, here’s a quick refresher on how to make light and fluffy scrambled eggs. The recipes below are all based on this method, but feel free to use your own scramble strategy. In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat (or substitute olive oil or another oil for the butter). In a bowl, whisk three large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, four to five minutes, then season with salt and pepper. It’s that easy!

Now all that’s left to do is pick the first recipe you want to try, so grab your eggs and get cracking!

1. Spinach and feta: In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat. Add a handful of spinach and sauté until wilted, 2 minutes. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet, sprinkle with 1 tablespoon of crumbled feta and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4-5 minutes. Season with salt and pepper garnish with additional feta.

2. Fresh herbs and cheese: In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula. About 1 minute before the eggs are ready, add 2 tablespoons of chopped fresh herbs (parsley and chives are a good combo) and 1 tablespoon of freshly grated cheese (try Parmesan or Gruyère), stir and continue cooking until the eggs are cooked to your liking. Season with salt and pepper garnish with additional herbs and/or cheese.

3. Brussels sprouts and quinoa: In a medium nonstick skillet, melt 1/2 tablespoon of olive oil over medium-low heat. Add 1/4 cup of leftover cooked and chopped Brussels sprouts (roasted sprouts are particularly good here) and 1/4 cup of leftover cooked quinoa and sauté for 1-2 minutes. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4-5 minutes. Season with salt and pepper garnish with hot sauce.

4. Cauliflower, red onion and cheddar: In a medium nonstick skillet, heat 1/2 tablespoon of olive oil over medium-low heat. Add a couple thin slices of red onion and sauté until softened and starting to brown, 8 minutes. Add 1/4 cup of leftover cooked and chopped cauliflower and sauté for 1 minute. Whisk together 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula. About 1 minute before the eggs are ready, add 1 tablespoon of grated cheddar, stir and continue cooking until the eggs are cooked to your liking. Season with salt and pepper garnish with additional grated cheddar.

5. Parmesan and pesto: In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula. About 1 minute before the eggs are ready, add 1-2 tablespoons of pesto, stir and continue cooking until the eggs are cooked to your liking. Season with salt and pepper garnish with freshly grated Parmesan.

6. Potatoes and crispy bacon: In a medium nonstick skillet, cook 1 slice of bacon until crispy. Remove, let cool, then crumble into small pieces. Pour off all but 1 tablespoon of the fat from the skillet, then place over medium-low heat. Add 1/3 cup of leftover cooked and cubed potatoes and sauté until crispy, 2 minutes. Whisk together 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4-5 minutes. Season with salt and pepper garnish with the crumbled crispy bacon.

7. Smoked salmon, cream cheese and chives: In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula. About 2 minutes before the eggs are ready, add 2 ounces of cubed cream cheese, stir and continue cooking for 1 minute. Add 1 ounce of chopped smoked salmon, stir and continue cooking until the eggs are cooked to your liking. Season with salt and pepper garnish with chopped fresh chives.

8. Sriracha and avocado: In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4-5 minutes. Season with salt and pepper drizzle with Sriracha or another hot sauce, and serve with 1/2 diced avocado.

9. Curried potatoes and peas: Blanch 2 tablespoons of fresh or frozen peas. In a medium nonstick skillet, heat 1/2 tablespoon of olive oil over medium-low heat. Add 1/4 cup of leftover cooked and cubed potatoes and 1/4 teaspoon of curry powder, and sauté until crispy, 2 minutes. Whisk together 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4-5 minutes. Season with salt and pepper.

10. Black beans, cheese, salsa and avocado: In a small saucepan, warm 1/3 cup of drained and rinsed black beans over medium-low heat (or heat the beans in the microwave in a lidded microwave-safe container). In a medium nonstick skillet, melt 1/2 tablespoon of butter over medium-low heat. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4-5 minutes. Season with salt and pepper serve with the warm beans, 1 tablespoon of grated cheddar or jack cheese, salsa and 1/2 diced avocado.

11. Caramelized onion, apple and blue cheese: In a medium nonstick skillet, heat 1/2 tablespoon of olive oil over medium-low heat. Add a couple thin slices of onion and sauté until softened and starting to brown, 8 minutes. Add 1/2 peeled and thinly sliced apple and sauté until softened, 5 minutes. Whisk 3 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula. About 1 minute before the eggs are ready, add 1 tablespoon of crumbled blue cheese, stir and continue cooking until the eggs are cooked to your liking. Season with salt and pepper garnish with additional blue cheese.


Ingredients

  • 3 tablespoons unsalted butter
  • 2 medium shallots, finely minced (about 1/2 cup)
  • 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
  • 2 pounds curly spinach, trimmed, washed, and drained
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup store-bought or homemade crème fraîche
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup optional)

How To Cook Fresh Spinach With Eggs

Beat four to six eggs in a bowl and add the spinach. Add minced garlic or ginger or a splash of two of hot sauce to enliven the flavor.

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If you are using a non stick skillet stir the eggs with a wooden spoon or silicon tool since a fork can scratch the pan s surface when the eggs begin to take form add the spinach to the pan.

How to cook fresh spinach with eggs. Cook it stirring gently until the spinach leaves wilt. Of butter or a three second spritz of cooking spray to a skillet preheated to medium and pour the egg mixture into the pan. Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny about 2 minutes.

Add the chopped spinach to the skillet and cook stirring often until the spinach is. Remove from the heat and set aside. Add in onions and cook until transparent about 5 minutes.

Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp tender about 5 minutes stirring frequently. Squeeze excess moisture from spinach. In a large skillet saute onions in butter for 2 minutes or until tender.

Transfer the spinach to the prepared pie plate. Whisk eggs garlic half and half in a large bowl. In a large bowl beat the eggs sour cream and salt until smooth.

Coarsely chop the baby spinach leaves. Instructions in a large skillet heat olive oil over medium heat. Add in the spinach and season with salt and black pepper.

Add spinach and parsley. Steps to make it. Ingredients 2 tablespoons olive oil 1 2 medium onion sliced and separated into rings 1 2 teaspoon diamond crystal kosher salt plus a pinch for the onions 1 4 teaspoon black pepper divided 4 large eggs 2 tablespoons grated parmesan 1 oz 2 cups fresh baby spinach leaves 2 oz 1 4 teaspoon red.

Ingredients 2 large eggs kosher salt freshly ground black pepper 1 teaspoon olive oil 3 cups baby spinach 1 2 tablespoons grated parmesan crushed red pepper flakes. Preheat oven to 350 degrees f. Make 4 wells in the spinach mixture when it is tender enough.

Saute 3 minutes longer or until heated through. Coat a deep dish pie plate with cooking spray.

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Our 21 Most Popular Recipes on Instagram

The most-viewed posts on our social media accounts tell the story of what our readers cooked this past year.

Social media isn’t all gooey cheese and molten cookies. To be clear, there’s no shortage of either of those things on the NYT Cooking Instagram account (or on this list), but our most-viewed posts tell a fuller story about how our readers have been cooking this past year. The recipes they have loved range from achievable one-pot dinners to aspirational layer cakes, and, rarely but thrillingly, include some viral runaway hits.