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Scrambled Eggs with Spinach
Source: dLife

Creamy scrambled eggs with veggies and cheese.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 315.8
Total Carbs 4.1 g
Dietary Fiber 1.1 g
Sugars 1.9 g
Total Fat 24.8 g
Saturated Fat 7.4 g
Unsaturated Fat 2.7 g
Potassium 235.7 mg
Protein 19.6 g
Sodium 258.8 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  eggs
2 tbsp  extra virgin olive oil
2 each  scallions
1 tbsp  Butter, unsalted
0 1/2 cup  fresh cherry tomatoes
2 tbsp  grated parmesan cheese, low sodium
2 cup  fresh baby spinach
1 pinch  salt
1 pinch  black pepper
  1. Whisk eggs in a bowl. Pour oil in a frying pan and heat over medium heat.
  2. Cook scallions 1 minute. Mix in eggs and butter and cook, stirring eggs, until eggs are soft and creamy and just slightly cooked. Take eggs off of heat and mix in tomatoes, Parmesan cheese, and spinach.
  3. Sprinkle with salt and pepper.

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