Scrambled eggs with greens are a simple yet tasty side dish, perfect to accompany any dish. The preparation is quick and requires few ingredients. The spinach and aromatic herbs give a fresh and slightly herby flavor to the scrambled eggs. A must-try!
Clean and finely chop the shallot
Wash, dry, and chop the parsley
Wash and break up the basil
Clean and wash the spinach thoroughly and blanch for 5 minutes
Drain well, chop them, put them in a pan, and let the excess water evaporate over low heat
Remove from heat and add the parsley, basil, and shallot
In a bowl, beat the eggs with a tablespoon of water, season with salt and pepper, add the spinach with the parsley, basil, and shallot, and mix
In a non-stick skillet, heat two tablespoons of oil, pour in the eggs and cook over medium heat, stirring constantly
When the mixture is colored and has a soft consistency, remove from heat, let rest for 2 minutes, transfer to a serving plate, and serve immediately
Pan
Whisk
Italy
| Energy (kcal) | 76.97 |
| Carbohydrates (g) | 1.62 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 4.32 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 7.44 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.11 |
