Spinach with egg in a frying pan

Easy, healthy, hearty breakfast on your table! Spinach with an egg in a frying pan is an incomparably delicious fried egg that will energize you for the whole day. It is prepared incredibly quickly and simply, even a novice cook can cope.
PearlAuthor avatar
The author of the recipe

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 6 g
Fats 50 % 8 g
Carbohydrates 13 % 2 g
103 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min
  1. Step 1:

    Step 1.

    How to make spinach with egg in a frying pan? Prepare all the products listed in the recipe. The number of eggs is taken conditionally, they can be used more or less.

  2. Step 2:

    Step 2.

    Peel the onion, rinse it under running water and dry it with paper napkins. Cut the onion into thin half rings, quarter rings or even smaller.

  3. Step 3:

    Step 3.

    Wash the eggs thoroughly, put the spinach in a colander and rinse under running water. Pick large leaves in small fragments, and leave the small ones intact.

  4. Step 4:

    Step 4.

    Heat the odorless vegetable oil in a frying pan. Send the onion to fry. Cook, stirring, until the onion becomes transparent.

  5. Step 5:

    Step 5.

    Add spinach to the onion, mix everything. Reduce the flame to a minimum, cover the pan with a lid and simmer the greens until soft. Just one minute will be enough for young leaves.

  6. Step 6:

    Step 6.

    Salt the spinach to taste, add your favorite dry spices if desired. I used a pinch of ground nutmeg and a mixture of Provencal herbs.

  7. Step 7:

    Step 7.

    Make a few indentations in the spinach, as in the photo. Number of "pits"" depends on how many eggs you use.

  8. Step 8:

    Step 8.

    Carefully drive one egg into each hole.

  9. Step 9:

    Step 9.

    Cover and leave the pan on the stove until the desired degree of egg readiness.

  10. Step 10:

    Step 10.

    Sprinkle the finished scrambled eggs with ground peppers to taste. You can serve!

In the recipe I used leaves of young spinach.

If you have more mature leaves, then they should be poured with boiling water before being sent to a frying pan and left this way for just a minute, and then thrown into a colander.
Or do not pour boiling water, but simmer (in step number 5) a little longer, until the spinach is soft and ready.

Bon appetit!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Spinach - 22   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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