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Scrambled Eggs with Corn and Spinach Recipe

Emily Carter
Fluffy scrambled eggs combine with sweet corn and fresh spinach, offering a colorful, protein-rich, plant-friendly breakfast.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
Calories 210 kcal

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.