Chinese Food

Spinach and egg scramble with an Asian twist (easy breakfast recipe)

This breakfast recipe is a great way to use up leftover ingredients. It has the perfect mix of textures: scrambled eggs, rice, and fresh spinach leaves with just a hint of ginger and garlic for some heat.

This “spinach garlic eggs recipes” is an easy breakfast recipe that can be made in less than 10 minutes. It’s a great way to start your day and will make you feel like you’re eating healthy.

A tasty breakfast that just needs a few basic Ingredients is spinach and egg scramble. One of my favorite quick and simple breakfast alternatives is this one.

With a little soy sauce and Maggi spice flavoring, this breakfast meal is a traditional egg scramble with spinach that has an Asian touch.

Chinese breakfasts do not often include spinach and egg stir-fries (). Rather, it serves as the major course for lunch and supper. I thus made some modifications to make it a fantastic morning dish.

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Easy spinach and egg scramble seasoned with light soy sauce and Maggi seasoning. Excellent for breakfast.

How to make a scrambled egg and spinach recipe

In this dish, I use xian cai, a kind of round red spinach native to China. Other types of spinach may be used in its place.

1. Get the greens ready

I choose Chinese red spinach since it is widely accessible in this area. Unfortunately, I have to properly wash the greens before cooking since it often includes sand and grit.

  1. Cut the leaves from the plug. If you’d like, you may also add the stalk’s soft section.
  2. To get rid of the sand, repeatedly wash the new spinach leaves in water.
  3. In a colander, drain the greens. When the greens is dry, stir-frying is simpler.
  4. To ensure that the greens leaves will adhere to The egg concoction properly while cooking, give the greens a few sharp chops to reduce the size of the leaves. Alternatively, you may choose the baby spinach,

(2) Season the eggs.

  1. In a small mixing dish, crack four eggs.
  2. Mix a tablespoon of water with a teaspoon of cornstarch before adding it to the eggs. The silky smoothness of the scrambled eggs is aided by the cornstarch.
  3. Combine the cornstarch mixture and eggs.
  4. Add salt and black pepper to the egg to season it.
  5. Salt and black pepper should be evenly distributed after whisking The egg concoction.

The eggs and the rinsed spinach are now the only things left to prepare the dish.

3. Separately stir-fry the greens.

  1. Roughly cut two garlic cloves.
  2. In a large skillet or wok, warm some oil over medium heat. For cooking breakfast, you may use olive oil, and for lunch and supper, you can use peanut oil. 
  3. Over low heat, add the garlic to the oil and cook it until fragrant.
  4. Place the greens in the wok and increase the heat. Add salt, black pepper, light soy sauce, and Maggi spice to the greens to season it. If the food is too dry to stir-fry, you may need to add some water.
  5. Spinach should be stir-fried until it starts to wilt. It will take around two to three minutes. Take it out of the wok.

Easy spinach and egg scramble seasoned with light soy sauce and Maggi seasoning. Excellent for breakfast.

4. Include spinach in the scrambled eggs.

  1. Use a non-stick cast-iron wok that has been well-seasoned and filled with 2 tbsp of oil. 
  2. Pour The egg concoction into the wok after the oil has reached medium heat, swirling the wok to spread it out and create a thin, tender layer. Push the freshly produced egg layer to the edge as soon as the egg at the bottom of the wok begins to set and allow the leftover egg liquid to flow to the wok’s clean region. 
  3. Return the wilted spinach and give it a few fast stirs when the egg is almost finished setting. This will make it easier for the greens to firmly bind to the egg scramble. 
  4. After that, top the eggs with some shredded parmesan, goat, or cheddar cheese. If you like your scrambled eggs with cheese, you may add extra. To prevent the cheese from overpowering the taste of the greens, I simply add a modest quantity.
  5. Red pepper flakes, half a teaspoon, are added (cayenne pepper flakes). I tend to use a little bit to make it taste better without making it too spicy for morning.
  6. Till the greens is cooked to your liking, keep combining the eggs and spinach. Although you may continue to stir-fry it until it is fully done, I like to cook the eggs until they are just starting to set.
  7. Take this wonderful brunch meal outside to enjoy.

Note:

  • Some people like using just the egg whites for this recipe and separating the yolk from the whites. Although this version of the egg and spinach dish is healthier, it may not be feasible since I need another meal to use up the yolks. 
  • Since the recipe calls for soy sauce, which I believe is not the ideal combination when combined, I do not add milk or heavy cream.
  • For breakfast, accompany this spinach scramble with some ham or sausage and toast. It is preferred by the Chinese to be considered a meal that is shared at both lunch and evening.

Try these other egg dishes:

I’ve chosen for you some of the most well-known Chinese egg dishes:

15 minutes to prepare

5 minutes for cooking

5 minutes in total

Ingredients

Component A

Component B

  • 3 eggs
  • 3/4 teaspoon cornstarch
  • 1 teaspoon water
  • black pepper, ground
  • Salt, 1/2 teaspoon

Component C

Instructions

the greens

  1. Plug off the leaves of the greens.
  2. To get rid of the sand, repeatedly wash the new spinach leaves in water.
  3. Drain the greens in a colander.
  4. Give the greens a few rough chops to make the leaves smaller.
  5. Cook the minced garlic in oil until fragrant.
  6. Turn up the heat and place the greens into the pan. Season it with salt, black pepper, light soy sauce, and Maggi seasoning. You may need to add some water if it is too dry to stir-fry.
  7. Spinach should be stir-fried until it starts to wilt. It will take around two to three minutes. Take it out of the wok.

The egg concoction

  1. In a small mixing dish, crack four eggs.
  2. Mix a tablespoon of water with a teaspoon of cornstarch before adding it to the eggs. 
  3. Add salt and black pepper to the egg and fully combine.
  4. Add 2 tbsp of oil into the wok. Pour The egg concoction into the wok, and swirl the wok to spread it, forming a thin, soft layer. 
  5. Return the wilted spinach and give it a few fast stirs when the egg is almost finished setting. 
  6. Sprinkle some red chili flakes and cheese after that.
  7. Continue mixing the eggs with the greens until it achieves the desired doneness. Serve.

Products to Consider

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Information about nutrition:

Yield:

3

portion size

1 serving size equals: 165 calories 11g of total fat 3g of saturated fat 0g of trans fat 7g of unsaturated fat 191 mg of cholesterol 1379 mg of sodium 6g of carbohydrates 3g of fiber 1g of sugar 11g of protein

Nutritionix computed and supplied this information on May 31, 2022.

This easy breakfast recipe is a great way to start the day. It’s a spinach and egg scramble with an Asian twist, made in 20 minutes. Reference: scrambled eggs with spinach and cheddar cheese.

Related Tags

  • brunch recipes with eggs, spinach
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  • breakfast spinach

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