With a heaping pile of spinach and a super simple method, you can make these bright green Spinach Eggs in less than 10 minutes to share with the kids. They’re packed with protein and a great source of iron. And they are just so yummy!

Spinach Eggs

Last year, we randomly made these spinach eggs and I was truly shocked that my kids were so obsessed with them. The girls helped me make them, which always helps them be more interested in new foods, and then loved them. And even my little guy (who was napping while we cooked) asked for seconds.

We’ve been making these regularly since then and they are a favorite way to serve veggies for breakfast. (Or an easy dinner.) And incorporate iron into our morning meal. They’re great as a soft finger food for babies, a 1-year-old meal, or a meal to share with any older age.

This works if you want to make green eggs and ham or as a fun way to play with color in the food we offer the kids.

Scrambled Eggs with Spinach

I prefer to make this recipe in a blender so the spinach is well-blended into the eggs, but you can simply scramble the spinach with the eggs in a pan if you want to skip the blender. There is more texture when you skip the blender, so the kids may or may not prefer that option.

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe:

• Eggs: I use large eggs here. Any type will work.
• Spinach: I use fresh spinach—either baby spinach or full size—but you can also use frozen if that’s what you have or prefer. Thaw it and squeeze it very dry before adding it to the blender. 
• Unsalted butter: This coats the pan to help prevent the eggs from sticking as they cook. You could use olive oil if you prefer.
• Parmesan cheese: I like to stir in grated Parmesan cheese to the end of cooking, though any type of shredded cheese will work.

TIP: Omit the cheese to make these dairy-free.

Step-by-Step Instructions

Here’s a look at the process in this recipe so you know what to expect. Scroll down to the end of this post for the full information.

1. Add the eggs and spinach to a blender. Blend, starting on low and working up to high to make a bright green mixture.
2. Add the butter to a medium nonstick pan over medium heat. When melted, spread around the pan to coat the bottom of the pan.
3. Add the egg mixture and let set. Stir gently, using a spatula to push the cooked eggs on the bottom of the pan to the side to allow the uncooked eggs to come into contact with the pan. Continue until the eggs are cooked through.
4. Add the Parmesan cheese and stir. Serve warm.

TIP: We usually have these with toast and fruit, but they’re very versatile.

How to Store

Store leftover green eggs in an airtight container in the fridge for 3-5 days. Reheat in a heat-safe container in the microwave for about 30 seconds.

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Green Pan Nonstick Pan

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Best Tips for Success

• Serve with a side of toast and fruit, add to a tortilla to make a breakfast burrito, or pair with an English muffin to make an egg sandwich.
• Have the kids help add the spinach to the blender so they can participate in watching the eggs turn green if they want.
• Add cracked black pepper and hot sauce to your portion if desired.
• Dairy-free: Omit the Parmesan.
• Pair these Spinach Eggs with a side of vitamin C-rich fruit, like strawberries or oranges, to help the iron in the spinach be more readily absorbed.

I’d love to hear your feedback on this recipes, so please comment and rate it below!

• Add the eggs and spinach to a blender. Blend, starting on low and working up to high to make a bright green mixture.

• Add the butter to a medium nonstick pan over medium heat. When melted, spread around the pan to coat.

• Add the egg mixture and let set for about 1 minute. Stir gently, using a spatula to push the cooked eggs on the bottom of the pan to the side to allow the uncooked eggs to come into contact with the pan. Continue stirring occasionally and gently for about 4 minutes, or until the eggs are cooked through.

• Add the Parmesan cheese and stir. Serve warm.

Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in a heat-safe container in the microwave for about 30 seconds.
You can add up to 2 cups of spinach as you prefer. (You can start to taste it when you get to 2 cups, so keep that in mind.)
Serve with a side of toast and fruit, or add to a tortilla to make a breakfast burrito or an English muffin to make an egg sandwich.
Have the kids help add the spinach to the blender so they can participate in watching the eggs turn green.
Add cracked black pepper and hot sauce to your portion if desired.
Dairy-free: Omit the Parmesan.

Serving: 0.25cup, Calories: 181kcal, Carbohydrates: 2g, Protein: 13g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 340mg, Sodium: 247mg, Potassium: 217mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2023IU, Vitamin C: 4mg, Calcium: 120mg, Iron: 2mg