High-Protein Egg Scramble Recipe With Spinach & Shredded Chicken (6 Ingredients, 10 Minutes) by Elisa Schmitz
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We've all heard that breakfast may be the most important meal of the day. But it turns out that it's not just eating breakfast, but what you eat for breakfast, that can make an impact. Studies have shown that high-protein breakfasts may reduce hunger by helping us feel fuller, longer, and help reduce calorie intake later in the day. Protein also may help prevent age-related muscle loss, among the other health benefits of protein.
Eggs are a great source of protein and there are so many fun ways to prepare them. I've been making a lot of egg scrambles lately because I can include a variety of other ingredients to add even more nutrition. This high-protein egg scramble recipe with fresh spinach and shredded chicken is delicious! It's so easy to make and includes the health benefits of spinach and the health benefits of chicken (along with the health benefits of eggs). It all adds up to a satisfying, protein-packed meal you can enjoy for breakfast or as any meal of day.
Here are the six savory ingredients you need to make these gluten-free scrambled eggs: eggs, milk, extra virgin olive oil, fresh baby spinach, cooked shredded chicken and shredded cheddar cheese. You can add any other cooked vegetables you like (I added a bit of cooked broccoli). You also can add a sprinkle of garlic powder or onion powder to boost flavor. This nourishing breakfast takes only about 10 minutes to make, so it's a quick and nutritious way to jumpstart your day.
You can use your preferred milk for this fluffy scrambled eggs recipe (I used 2 percent). As for the chicken, pre-cooked chicken or fresh rotisserie chicken both work. These wholesome eggs are hearty enough for lunch or as dinner-for-breakfast with your favorite toast or a scoop of fresh fruit. These eggs would be so tasty as an egg sandwich!
Cuisine: American
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 6 eggs
- 2 tablespoons milk
- 1 1/2 tablespoons extra virgin olive oil
- 5 ounces fresh baby spinach
- 1 cup cooked shredded chicken
- 3/4 cup shredded cheddar cheese (divided)
Optional Ingredients
- additional cooked vegetables, such as broccoli
- garlic powder and/or onion powder, to taste
Here's how to make it:
- In a small mixing bowl, add the eggs and milk. Season with sea salt and black pepper, to taste, if desired. Whisk to combine. (If you're including garlic powder or onion powder, add it now.)
- In a nonstick skillet over medium heat, add the olive oil and the spinach. Cook until wilted, about 2 minutes. Add the chicken and stir to combine. (If you're including any other cooked vegetables, add them now.)
- Add the egg mixture and stir to combine. Using a wooden spoon or spatula, scramble the eggs until they're halfway scrambled (about 2 minutes).
- Add half the cheddar cheese and stir to combine.
- Finish scrambling the eggs until they're done to your preference, about 2 minutes. Top with remaining cheddar.
- Serve eggs on their own, or with toast and/or fruit. Garnish with fresh herbs, if desired. Store leftover eggs in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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