Eggs With Red Onion and Spinach

Eggs With Red Onion and Spinach
Monica Buck

Serves 4-6
preparation
10
minutes
cooking
10
minutes
other
0
minutes

Ingredients

1 1/2
tablespoons
unsalted butter
10
eggs
2
tablespoons
milk or water
1
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
1
thinly sliced medium red onion
5-ounce bag of prewashed baby spinach

Directions

  1. Heat butter in a large nonstick skillet over medium heat. Add onion and sauté until softened.
  2. Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding spinach just before the eggs are set.
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 62 %
  • Calcium 94.27 mg
  • Cholesterol 432.64 mg
  • Fat 13.68 g
  • Fiber 0.96 g
  • Iron 2.67 mg
  • Protein 13.84 mg
  • Sat Fat 5.39 g
  • Sodium 390 mg
What does this mean? See Nutrition 101.