Description
Fluffy, creamy scrambled eggs made to perfection with a touch of butter and finished with leafy greens for a nourishing breakfast.
Ingredients
- Eggs
- Butter
- Milk or cream (optional for added richness)
- Spinach or kale
- Salt and pepper
- Fresh cucumber slices (for serving)
Instructions
- Crack eggs into a bowl and beat lightly with a fork.
- Heat a non-stick skillet over low heat and add butter.
- Pour in the eggs and stir slowly with a spatula.
- Add milk or cream if using, and continue stirring until curds form.
- Just before the eggs are fully set, fold in the spinach or greens.
- Remove from heat while still slightly runny—they will finish cooking off heat.
- Season with salt and pepper.
- Serve immediately with cucumber slices.
Notes
- Cook eggs slowly over low heat for the creamiest texture.
- Adding greens at the end helps retain nutrients and texture.
- Customize with cheese, herbs, or protein additions.
- Best served fresh, but can be refrigerated for a short time.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 200mg