Green Scrambled Eggs made with Spinach are an easy, healthy breakfast recipe that can be made on the stove-top in just minutes. Simply blend your eggs (or egg whites!) with fresh baby spinach and cook over low heat until your bright green eggs are light and fluffy.
Save this recipe?
Enter your name and email, and I’ll send it to your inbox. Plus, you’ll get delicious new recipes every week.
Did you know that you can blend baby spinach (or baby kale) into your eggs to create beautiful, bright, vibrant green scrambled eggs without using any food coloring or dye? Not only is this a fun (and beautiful) breakfast recipe but it’s also a great way to sneak some veggies into your breakfast. Serve them with a side of ham and you’ve got yourself a Dr. Suess classic!
If you have young kids who hesitate about eating green food, simply call these, “Monster Eggs” or “Slime Eggs”. This little play on words, ALWAYS made my kids excited to eat green foods (specifically, green smoothies!) and is way more fun than calling them spinach eggs.
What are green eggs?
In this case, green eggs are simply whole eggs (or egg whites) that are blended with baby spinach or kale before cooking. This results in bright, vibrant, colorful eggs that happen to also taste delicious – no artificial colors or food dyes needed!
Recipe for green eggs and ham?
This recipe is perfect for making green eggs and ham for breakfast. Pair them with some pan-seared ham steak and enjoy.
Ingredients & Substitutions
This recipe is super simple to make and only requires a handful of ingredients. Here’s what you need:
- Eggs I usually make this recipe with two eggs but if you prefer a higher protein, lower fat meal you can substitute 1/2 cup of egg whites for the whole eggs.
- Baby spinach is loaded with nutrients and gives these eggs their bright vibrant color. If you don’t have any spinach on hand, baby kale would work as well.
- Salt and pepper for a little flavor boost.
- Butter or coconut oil or cooking spray to coat the pan. Just be sure to use a non-aerosol cooking spray on your non-stick pans because aerosol sprays can ruin the finish on the pans.
How To Make Them
You will cook your spinach eggs exactly the same way you would cook traditional scrambled eggs. The only difference is that the eggs are blended with spinach before hitting the pan. Here’s what you do:
- Start by adding the eggs, spinach, and salt to a blender. I love using something a bit smaller (like the Nutribullet) in this recipe – but really any blender will do.
- Blend until everything is well-combined and bright green. The eggs may appear to be foamy which is totally normal! This is just due to air and extra water from the spinach. It will not affect the results at all.
- Coat a small non-stick pan with coconut oil, butter, it non-aerosol cooking spray and heat over low-medium heat.
- Add the egg mixture and scramble until light, fluffy, and cooked through. Top with a tiny bit of black pepper.
- Serve with whole grain toast and free fruit, Enjoy!
Pro Tip for Healthy Home Cooks
I love keeping an 8-inch non-stick skillet on hand for making eggs (I actually call it my egg pan!) as I find it to be the PERFECT pan for making eggs.
These are my two favorites:
1. All-Clad Saute Pan, 8-Inch Stainless Steel – a bit pricey but such great quality.
2. GreenPan Hard Anodized Healthy Ceramic Nonstick 8- Inch Skillet – much more affordable and a really dependable option!
More Clean & Delicious Salad Dressing Recipes:
- Lemon Tahini Dressing
- Buttermilk Ranch Dressing
- Classic Vinaigrette
- Greek yogurt Blue Cheese Dressing
- Greek Salad Dressing
If you make these Green Scrambled Eggs, let me know how it turned out! Please share your ★ rating and your feedback in the comments below. Thank you! 😍
Green Scrambled Eggs (Made with Spinach)
Save this recipe?
Enter your name and email, and I’ll send it to your inbox. Plus, you’ll get delicious new recipes every week.
Ingredients
- 2 large eggs or 1/2 cup egg whites
- 1/2 cup baby spinach
- pinch sea salt
- pinch black pepper
Instructions
- Add eggs, spinach, and salt to a blender.
- Blend for 10-20 seconds, until mixed well and smooth (the mixture will be green).
- Coat a small non-stick pan with non-aerosol cooking spray and heat over low-medium heat. Add the egg mixture to the pan.
- As the eggs are set up, slowly move them around the pan until they are light, fluffy and cooked through.
- Serve with whole grain toast and free fruit, Enjoy!
Notes
- Feel free to sub in baby kale for baby spinach.
- If you prefer a higher-protein, lower-fat option – swap in 4 egg whites (1/2 cup) for the 2 whole eggs.
- Green eggs are delicious with a bit of melted mozzarella or cheddar cheese over the top.
Comments
Wendi says
Hi Dani, I made green eggs this morning and they were great along with a slice of Pumpkin Swirl bread. Yum! What a great idea. Thank you so much! I love your creative ideas for sneaking more veggies into meals. Next time, I’ll make a bigger breakfast with your green eggs and green (we call them lucky) pancakes. Those are fantastic too! Thanks!
Melissa says
I really enjoyed this recipe… great way to help you eat spinach… you can’t even taste it. And I did get the look because my eggs were green lol. I enjoy it on half a bagel or a slice of fresh bread. Also sometimes eat it on its own with a pinch of cheese.
Dani Spies says
I’m so glad you enjoyed the Green Eggs! It’s such an easy way to sneak some extra veggies into our diets.