If you’re looking for a breakfast that’s both satisfying and nourishing, look no further than Scrambled Eggs with Spinach and Avocado. This colorful dish is filled with creamy eggs, vibrant greens, and buttery avocado, coming together in just minutes for a breakfast that tastes indulgent but fuels you for the whole morning. With every bite, you’ll enjoy a perfect balance of soft eggs, wilted spinach, and the irresistible richness of fresh avocado. Whether you’ve got five minutes before work or you’re enjoying a leisurely weekend brunch, this is a meal that always delivers.

Scrambled Eggs with Spinach and Avocado Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Scrambled Eggs with Spinach and Avocado is how quickly everything comes together with just a handful of fresh, simple ingredients. Each element truly earns its place in the pan, bringing its own flavor and texture to create a balanced and delicious breakfast.

4 large eggs: The base of our scramble brings protein and a creamy texture when cooked low and slow.
1/4 cup milk (optional): Adds extra creaminess, making the eggs wonderfully soft and luscious.
1 tablespoon butter or olive oil: This is for sautéing and lends a silky mouthfeel and even cooking.
1 cup fresh baby spinach: Brightens up the scramble with fresh green color and a boost of nutrients.
1/4 teaspoon salt: Essential for seasoning and bringing out the natural flavors.
1/8 teaspoon black pepper: Adds just enough gentle heat and warmth.
1 ripe avocado (sliced or diced): Provides creamy richness and a cool, buttery contrast to the warm eggs.
Chopped chives or parsley for garnish (optional): For a pop of color and the perfect finishing touch.

How to Make Scrambled Eggs with Spinach and Avocado

Step 1: Whisk the Eggs

Start by cracking your eggs into a medium bowl. Add the milk, if you’re using it, along with the salt and pepper. Whisk everything together until it’s well combined and you see a lovely pale yellow color. This little bit of air helps create those oh-so-fluffy scrambled eggs with spinach and avocado that keep everyone coming back for more.

Step 2: Sauté the Spinach

Heat the butter or olive oil in a nonstick skillet over medium heat. Once it’s gently sizzling, toss in the fresh baby spinach. It will look like a lot at first, but don’t worry – spinach cooks down quickly! Stir for just a minute or two until the leaves are wilted and glossy, ready to mingle with the eggs.

Step 3: Cook the Eggs Low and Slow

Lower the heat so your eggs stay meltingly soft, then pour the whisked eggs right over the spinach. Using a spatula, gently stir the mixture, bringing the cooked edges toward the center. Patience pays off here: slow stirring makes for the best creamy curds without overcooking.

Step 4: Add the Avocado

As soon as the eggs are just set but still slightly creamy, remove the skillet from the heat. Top your scrambled eggs with spinach and avocado with generous slices or cubes of ripe avocado. The warmth of the scramble softens the avocado, making every forkful delightful.

Step 5: Finish and Serve

Transfer the scramble to your plates, then sprinkle over the chopped chives or parsley for a fresh, herbal note. There’s nothing quite like digging into scrambled eggs with spinach and avocado when they’re hot and just garnished – vibrant, fresh, and positively inviting.

How to Serve Scrambled Eggs with Spinach and Avocado

Garnishes

No plate of scrambled eggs with spinach and avocado is complete without a thoughtful garnish. Sprinkle extra herbs, crumbled feta, a dash of hot sauce, or even a little everything bagel seasoning for added flavor and flair.

Side Dishes

This delicious scramble pairs perfectly with toasted sourdough, a side of tomato slices, or even a handful of berries for a well-rounded breakfast. If you’re feeling indulgent, a slice of crispy bacon or a roasted sweet potato wedge will make your plate even more special.

Creative Ways to Present

For a fun brunch twist, pile your scrambled eggs with spinach and avocado onto toasted English muffins or wrap them in a warm tortilla for a breakfast burrito. They also look stunning served in small ramekins for individual portions at your next brunch gathering.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, let your scrambled eggs with spinach and avocado cool to room temperature first. Transfer them to an airtight container and refrigerate for up to two days. The avocado may darken a bit, but the flavors will still be delicious.

Freezing

Scrambled eggs can technically be frozen, but the texture softens and the avocado might not hold up as beautifully. If you want to prep ahead, it’s best to freeze just the scrambled eggs and spinach; add fresh avocado after reheating for the best result.

Reheating

Gently reheat your scrambled eggs with spinach and avocado in a nonstick skillet over low heat, stirring occasionally until warmed through. If you’re in a rush, microwave short bursts, covered, and add extra avocado on top after heating. This way, you preserve the creamy texture.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw, drain, and squeeze out any excess water first, then sauté as directed. Frozen spinach has a deeper flavor and works well in scrambled eggs with spinach and avocado.

What can I add for extra protein?

For a protein boost, stir cooked diced chicken, smoked salmon, or tofu into your scramble. You can also sprinkle in some shredded cheese for extra creamy, cheesy flavor.

Is this recipe gluten-free?

Yes, scrambled eggs with spinach and avocado are naturally gluten-free, making them a great choice for anyone following a gluten-free or low-carb diet. Just double-check your garnishes and any bread on the side.

How do I know when the eggs are perfectly cooked?

The trick is to pull the skillet off the heat when the eggs are just starting to set but are still a bit glossy and creamy. They’ll continue cooking with residual heat, so this prevents them from turning rubbery.

What else can I add to switch up the flavors?

Try sun-dried tomatoes, sautéed mushrooms, or a sprinkle of dukkah for a little crunch and spice. The beauty of scrambled eggs with spinach and avocado is how adaptable it is to whatever you have in your kitchen.

Final Thoughts

If you’re ready for the best way to start your day, give scrambled eggs with spinach and avocado a try. It’s quick, wholesome, and endlessly customizable. I promise, once you taste that harmony of creamy eggs, bright greens, and buttery avocado, you’ll want to put this recipe on repeat. Enjoy every bite!

Scrambled Eggs with Spinach and Avocado Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Start your day right with these creamy and flavorful scrambled eggs loaded with nutritious spinach and creamy avocado. This breakfast dish is quick, easy, and packed with healthy fats and protein.

Ingredients

Scale

Eggs:

4 large eggs
1/4 cup milk (optional, for creaminess)
1/4 teaspoon salt
1/8 teaspoon black pepper

Other Ingredients:

1 tablespoon butter or olive oil
1 cup fresh baby spinach
1 ripe avocado (sliced or diced)
Chopped chives or parsley for garnish (optional)

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Instructions

Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
Sauté Spinach: Heat butter or olive oil in a nonstick skillet over medium heat. Add spinach and sauté for 1–2 minutes until wilted.
Cook Eggs: Pour the egg mixture into the skillet and gently stir with a spatula, cooking low and slow for soft, fluffy curds.
Finish and Serve: Once the eggs are just set but still creamy, remove from heat. Top with avocado and garnish with chives or parsley. Serve immediately.