Eggs With Red Onion and Spinach
Serves 4-6|
Hands-On Time:
10m
|
Total Time:
10m
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
- Heat butter in a large nonstick skillet over medium heat. Add onion and sauté until softened.
- 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.
Nutritional Information
- Per Serving
- Calories 196.8Calories From Fat 62%
- Calcium 94.27mg
- Cholesterol 432.64mg
- Fat 13.68g
- Fiber 0.96g
- Iron 2.67mg
- Protein 13.84mg
- Sat Fat 5.39g
- Sodium 390mg
What does this mean? See Nutrition 101.
Quick Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
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