Scrambled Eggs with Spinach
Today we are going to make scrambled eggs with spinach. This is a healthy and quick breakfast or brunch dish, full of protein and iron. Blanch the spinach after rinsing thoroughly, scramble the eggs and set aside, then saute the green onions and blanched spinach for a few seconds before adding the eggs to combine and finish.Have everything in place before you begin. Set the water to boil while you are cleaning the vegetables and mixing the eggs, and you'll finish this dish in about 10 to 15 minutes. This is cooked over medium-low heat. So, even though you will use the tossing and tumbling technique of a stir-fry, do not use high heat.For US readers, ½ teaspoon is equal to 2.5 ml. So, use a little less than ½ tsp of salt and pepper.
Equipment
- 1 wok
- 1 sieve
- 1 large bowl filled with cold water
- 1 medium saucepan If you don't want to blanch the spinach in your seasoned wok
Ingredients
- 200 g spinach 7 ounces
- 1 green onion
- 20 ml cooking oil
Mixing the eggs
- 3 eggs
- 2 ml salt
- 2 ml ground white pepper
- 20 ml water
Pan seasoning
- 1 ml salt
Instructions
- Prepare the ingredients: remove the roots of the spinach and green onions, and wash them clean.
- Blanch the spinach: Fill a large saucepan with enough water to cover the spinach and bring to a boil. Fill a second bowl with cold water. When the water in the saucepan boils, add the spinach and cook over medium heat for 1 minute, then quickly remove the spinach and submerse it in the cold water to stop the cooking.200 g spinach
- Crack the eggs into a bowl. Add 2 ml (1/2 tsp) white pepper, 2 ml (1/2 tsp) salt, and 20 ml (1 tbsp + 1 tsp) water to the eggs and beat well. Take the spinach out of the cold water, gently squeeze out the water, and cut it a few times across the leaves to make smaller pieces. Place the spinach in a sieve to drain. Chop the green onion.3 eggs, 2 ml salt, 20 ml water, 2 ml ground white pepper
- Heat the wok until it is lightly smoking, then turn to low heat and add about 45 ml (3 tbsps) oil. Hold the wok handle and rotate it to swirl the oil and coat the inside of the wok. Then pour the hot oil back into a heat-proof container (such as a Pyrex measuring cup).
- Next add 20 ml (4 tsps) of cold oil to the pan. Then pour in the egg liquid over medium-low heat.20 ml cooking oil
- When the eggs begin to set, use a cooking spatula to break up the eggs. After they are completely solidified, transfer them to a plate and set aside.
- No need to wash the wok. Add the chopped scallion over medium-low heat and stir until fragrant (a few seconds). Next, add the drained spinach and 1 ml (a little less than ¼ tsp) salt.1 green onion, 1 ml salt
- Stir to combine evenly and add the cooked eggs. Stir-fry evenly to combine, about 10 seconds.
- Transfer to a plate and serve.
Notes
- Heating the wok to smoking, then swirling with oil closes the pores in the metal and creates a non-stick coating, preventing the eggs from sticking.
- For US readers, ½ teaspoon is equal to 2.5 ml. So, use a little less than ½ tsp of salt and pepper.
- Squeeze the spinach gently to remove all water before adding to the final stir-fry, otherwise your eggs will be swimming in liquid.
- For fluffy scrambled eggs, allow the egg to set on the bottom, use your spatula to push to one side of the wok, and tilt to let the liquid egg run back into the bottom of the pan.
Nutrition
Calories: 205kcalCarbohydrates: 5gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 246mgSodium: 891mgPotassium: 666mgFiber: 3gSugar: 1gVitamin A: 9793IUVitamin C: 29mgCalcium: 143mgIron: 4mg
Tried this recipe?Let us know how it was!