Scrambled Eggs with Corn and Spinach Recipe
Scrambled eggs with corn and spinach prove breakfast can be both nutritious and delightfully playful, even when mornings feel like chaos.
Sweet corn kernels pop with natural flavor, while vibrant spinach adds a health-conscious crunch, making each bite slightly magical.
Whisked eggs envelop these vegetables, creating fluffy, creamy textures that scream, “Yes, I can adult and still enjoy life.”
Add a pinch of salt and pepper because flavor matters, even when pretending you have it all together.
Cook gently to preserve fluffiness, serve immediately, and enjoy a breakfast that energizes both body and sarcastic soul.
Scrambled Eggs with Corn and Spinach Recipe
Fluffy scrambled eggs combine with sweet corn and fresh spinach, offering a colorful, protein-rich, plant-friendly breakfast.
Ingredients
- 4 large eggs or vegan egg substitute
- ½ cup fresh spinach chopped
- ½ cup corn kernels fresh or frozen
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- 1 tsp dried herbs optional, e.g., thyme or parsley
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté corn and spinach for 2–3 minutes until tender.
- Whisk eggs with salt, pepper, and herbs.
- Pour eggs into the skillet; stir gently until fluffy.
- Cook until eggs are fully set but still moist.
- Serve immediately for maximum flavor and texture.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 20%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 10%
- Vitamin K: 18%
Tips to Enhance Flavor
- Use baby spinach for a tender texture.
- Try roasted corn for a slightly smoky flavor.
- Add a pinch of smoked paprika for depth.
- Cook eggs slowly to prevent rubberiness.
- Garnish with fresh herbs or avocado slices for creaminess.
