Best 5 Spinach And Green Onion Scramble Recipes

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Indulge in the vibrant flavors and textures of Spinach and Green Onion Scramble, a delectable dish that combines the goodness of fresh spinach, crisp green onions, and fluffy eggs. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and is packed with essential vitamins, minerals, and antioxidants. With variations ranging from the classic scramble to a protein-packed version with tofu and vegetables, this recipe collection offers something for every taste and dietary preference. Whether you're seeking a quick and easy meal or a nutritious and flavorful feast, Spinach and Green Onion Scramble is sure to satisfy your cravings.

Here are our top 5 tried and tested recipes!

GREENS AND GRAINS SCRAMBLE



Greens and Grains Scramble image

This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.

Provided by Megan Gordon

Categories     Egg     Leafy Green     Breakfast     Brunch     Sauté     Vegetarian     Quick and Healthy     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2, heartily

Number Of Ingredients 12

4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving

Steps:

  • In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
  • Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
  • Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

VEGAN TOFU AND SPINACH SCRAMBLE



Vegan Tofu and Spinach Scramble image

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Provided by Food Network Kitchen

Time 25m

Yield 2 servings

Number Of Ingredients 10

One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1/8 teaspoon ground cayenne pepper, optional
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced, green and white parts separated
5 ounces fresh spinach, chopped (about 5 packed cups)
1 to 2 teaspoons fresh lemon juice
1 cup grape tomatoes, halved
1/2 cup fresh basil, roughly chopped

Steps:

  • Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
  • Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

SPINACH SOUP WITH GREEN ONIONS



Spinach Soup with Green Onions image

Provided by Marianne Mays

Categories     Soup/Stew     Quick & Easy     St. Patrick's Day     Spinach     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 7

5 tablespoons butter
1 bunch green onions, chopped
1/4 cup all purpose flour
3 1/2 cups milk (do not use low-fat or nonfat)
1 10-ounce package ready-to-use spinach leaves
Ground nutmeg
Chopped fresh dill or mint

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
  • Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.

GREEN ONION SCRAMBLED EGGS



Green Onion Scrambled Eggs image

Cream cheese and green onions are added to create these special but simple scrambled eggs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

4 green onions, chopped
2 tablespoons butter
8 large eggs
3 ounces cream cheese, cubed
1/2 teaspoon seasoned salt

Steps:

  • In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.

Nutrition Facts : Calories 278 calories, Fat 23g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 439mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.

SPINACH-MUSHROOM SCRAMBLED EGGS



Spinach-Mushroom Scrambled Eggs image

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. -Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

Steps:

  • In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • Wilt the spinach before scrambling: This will help to remove excess moisture and prevent the scramble from becoming watery. You can do this by placing the spinach in a colander and running it under cold water, then squeezing out the excess moisture with your hands.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your scramble will taste. Look for fresh, vibrant spinach and green onions, and use high-quality eggs.
  • Don't overcook the eggs: Overcooked eggs are tough and rubbery. Cook the eggs over medium heat, stirring constantly, until they are just set. You can tell they are done when they are still slightly runny in the center.
  • Season the scramble to taste: Add salt, pepper, and other seasonings to taste. You can also add grated cheese, cooked bacon, or other ingredients to your scramble.
  • Serve immediately: Spinach and green onion scramble is best served immediately after it is cooked. This will help to prevent the eggs from becoming tough.

Conclusion:

Spinach and green onion scramble is a quick, easy, and delicious breakfast, lunch, or dinner option. It is packed with nutrients and can be customized to your liking. With a few simple tips, you can make a perfect scramble every time.

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