Video: Spinach Scramble

*updated from the archives.

As you may know, I am a big fan of “whole foods” and I think that whole eggs are a perfectly delicious and nutritious food.  I love adding them to just about anything; breakfast, lunch, or dinner. But anytime I am trying to pull back on my calorie intake a bit without pulling back on flavor, I skip the yolks and stick to the whites.

Simply put: I’m not the kind of girl that skips a meal, so after a bit of over indulgence I need to find places to cut back on the meals that I am making (that and not eating cookies everyday usually does the job).


7/22/07 – (this is what I wrote originally)
I find eggs to be a really quick and satisfying breakfast so I make them a lot during the week.

What I really love about them is that you can combine them with just about anything! I’ll often combine them with my leftovers from the night before to whip up a brand new meal and a tasty breakfast.

I don’t know about you guys, but I totally get off on using my leftovers. If I can successfully use up all of my fresh produce and leftovers by the end of the week without having to waste or throw anything out, I’m a happy camper…what can I say, it’s the little things that make a girl happy:)!

This particular breakfast didn’t use any leftovers, but it did give me a reason to use up some of my frozen spinach and I was excited to sneak some spinach in first thing in the morning. It makes me feel like I’ve bought myself a little leeway for the rest of the day.

Sometimes I use feta instead of the mozzarella, but whatever cheese you have on hand will do the job.

Print Recipe
5 from 21 votes

Spinach Scramble

Calories: 40kcal


  • 1 tsp extra virgin olive oil
  • 2 cups of frozen spinach defrosted and drained of any excess water
  • 2 cloves of minced garlic
  • 1 cup of egg whites
  • 1/4 cup of light mozzarella cheese
  • Salt and pepper to taste


  • Heat oil over medium flame in a small skillet. Add garlic and cook for one minute or until its nice and fragrant. Stir in the spinach and cook for about five minutes or until the spinach is heated thru and the excess water has evaporated.
  • Season the pinach with salt and pepper before stirring in the cheese (be sure to turn it off!).
  • Bring a seperate pan to a medium low heat and lightly coat with cooking spray. Add the egg whites and slowly scramble, once the eggs begin to set, stir in the spinach and cheese mixture.
  • Cook another minute or so and enjoy!!


Calories: 40kcal | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg
Course: Breakfast, Gluten Free, low carb + keto, Vegetarian
Cuisine: BREAKFAST, Gluten Free, low carb + keto, Vegetarian