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30 Minute Breakfast Recipes

Speedy Scrambled Eggs with Spinach

As a chef, this is one of my go-to quick fixes — I tested this exact version in my own kitchen on a rushed morning, and it holds up. Fluffy eggs, wilted spinach, done in under 5 minutes, no fuss.
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Prep Time 2 minutes
Cook Time 3 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1 splash milk about 1 tbsp
  • 1 handful fresh spinach
  • Salt to taste
  • Black pepper to taste
  • 1 tsp cooking oil

Method
 

  1. Whisk the eggs with a splash of milk in a bowl until well combined.
  2. Heat the oil in a nonstick pan over medium heat, then add the spinach and let it wilt for about 30 seconds.
  3. Pour the egg mixture into the pan and cook for 2–3 minutes, stirring gently, until just set. Season with salt and pepper and serve immediately, ideally with whole-wheat toast.

Notes

I personally tested this one — the trick is not overcooking the eggs; pull them off the heat while they still look slightly wet, since they keep cooking from residual heat. Works great with kale instead of spinach if that's what you have on hand.