Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Soft, buttery eggs with wilted greens.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 3 eggs
- Knob of butter (about 15g)
- 100 g fresh spinach (or a few frozen blocks, defrosted)
- Salt and black pepper
Optional extras
- 1 tbsp cream or milk
- 30 g cheddar or feta, crumbled
Method
- Beat the eggs with the cream, if using, and a little salt and pepper.
- Melt the butter in a non-stick pan over a medium heat. Add the spinach and stir until just wilted, about 1 minute.
- Pour in the eggs. Stir gently and continuously until softly set — take the pan off the heat while still a little glossy.
- Scatter over the cheese, if using, and serve straight away. Taste before adding salt — feta already seasons the dish.
Swaps and tips
A few cherry tomatoes or sliced mushrooms cooked in the pan first make it more of a meal. Frozen spinach is cheap and keeps for months.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 3 g | 2 g | 42 g | 505 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
