Scrambled Eggs with Spinach: a simple dish that’s so packed with good-for-you ingredients that we call them “Power Eggs.”
This hearty Popeye-approved breakfast is a deliciously easy way to energize your morning.
Scrambled Eggs with Spinach
Many years ago, after watching Popeye eat his spinach and then grow stronger, my boys decided this breakfast should be called “Power Eggs.” I found this recipe at Kitchen Stewardship almost 9 years ago and we’ve been making this for breakfast on a regular basis ever since.
Pretty much any time that we have spinach in the house, my boys request that I prepare their eggs this way. And now that they can cook for themselves, they often add in spinach too.
Yes, you read that right. My children are actually requesting that I add more spinach to their breakfast. If you give it a try, I suspect that you’re going to love these eggs just as much as we do.
Scrambled Eggs with Cottage Cheese
Adding cheese to scrambled eggs is nothing revolutionary, I know. But have you ever added cottage cheese to your scrambled eggs?
In this recipe, you melt cottage cheese in a skillet before adding eggs. The cottage cheese flavors the eggs splendidly and gives the whole dish a light and creamy texture.
With more shredded cheese on top, these scrambled eggs qualify as mega cheesy! If your kids love cheese of any kind, they’re going to love their eggs cooked this way.
How to Cook Spinach with Eggs
Selling kids on the cheese component of this recipe is easy. However, if they’re skeptical of the spinach it only takes one bite to convince them. My boys were leery at first, but they’ve been asking for power eggs on a regular basis every since.
Because the spinach is cooked with the eggs and cheese so well, my kids who were initially more dubious about their greens gobbled up every bite.
Cheesy Scrambled Eggs with Spinach is the perfect way to add a few more greens into your family’s meals! With all the protein in this meal, it’ll keep you full and energized until lunchtime.
To make the eggs, you start by scooping cottage cheese into the middle of a non-stick skillet. Then, toss frozen spinach on top and cover with a lid. Cook until the cheese starts to melt and the spinach is thawed. For me, this takes 6 – 8 minutes.
Add the eggs and stir to combine them with other ingredients, scrambling them as you go. Cook on medium-low heat and stir often until the eggs are done.
Season with salt and pepper to taste, then sprinkle monterrey jack or cheddar cheese on top. Cover the pan to allow the shredded cheese to melt. Serve and enjoy!
My family loves our “power eggs” with a side of toasted Whole Wheat Bread or English Muffin Bread. It’s also tasty stuffed into a tortilla with salsa for an easy breakfast taco!
Scrambled Egg Recipes
We eat a lot of scrambled eggs in this house–partly because they’re easy and filling, partly because they’re a protein packed breakfast I know my kids will love. Need a few more ideas for making everyday scrambled eggs more exciting?
Along with power eggs with spinach, you’ll want to add Green Chile and Sausage Scrambled Eggs and Smoked Salmon Scrambled Eggs to an upcoming breakfast menu. I can’t forget about Scrambled Eggs with Oyster Mushrooms and Garlic Scapes either!
Made with scrambled eggs and sausage, Breakfast Enchiladas and Breakfast Grilled Cheese are other fun ways to make ordinary breakfast foods more exciting.
Scrambled Eggs with Spinach Recipe
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Scoop the cottage cheese into the middle of a non-stick skillet. Toss the frozen spinach on top of it and cover with a lid. Cook on medium heat until the cottage cheese starts to melt and the spinach is thawed, approximately 6-8 minutes while stirring occasionally.
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Once the cottage cheese is melted and the spinach is soft, add the eggs and stir to break them and combine with the other ingredients.
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Cook on medium-low heat, stirring every so often, until the eggs are done. Add salt and pepper as this is finishing on the stove.
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Remove from the heat, sprinkle with cheese and place the lid back on top for a few moments to allow the cheese to melt before serving.
Channel your inner Popeye and enjoy these Spinach packed cheesy eggs for breakfast this week.
Cheesy Scrambled Eggs with Spinach a.k.a. Power Eggs
Ingredients
- 8 eggs
- 1/2 cup cottage cheese
- 1/2 cup frozen cut leaf spinach
- Salt and pepper
- 1/4-1/2 cup monterey jack or cheddar cheese shredded
Instructions
- Scoop the cottage cheese into the middle of a non-stick skillet. Toss the frozen spinach on top of it and cover with a lid. Cook on medium heat until the cottage cheese starts to melt and the spinach is thawed, approximately 6-8 minutes. Stir occasionally.
- Once the cottage cheese is melted and the spinach is soft, add the eggs and stir to break them and combine with the other ingredients. Cook on medium-low heat, stirring every so often, until the eggs are done. Add salt and pepper as this is finishing on the stove.
- Remove from the heat, sprinkle with cheese and place the lid back on top for a few moments to allow the cheese to melt before serving. Enjoy!
Nutrition
{originally published 5/25/11 – recipe notes and photos updated 2/10/20}
Shu Han says
haha that's so cute, power eggs. I love popeye as a kid too. i wanted to be strong but that green gunk in a can looked very unappetising to me haha. anyway i finally found that spinach puree tastes good, in the form of curry! (: now if i ever have children i'll pretty much just show them popeye vids and then make them spinach soup/curry-greatest way to make children eat veg dont you think? 😉
My Journey With Candida says
I would never thought of using cottage cheese in scrambled eggs. Great Idea!!
Nicole says
Made this twice now!!! My husband absolutely loves it!!! It’s the perfect breakfast for just after a morning workout. This will be a weekly breakfast for sure. Thank you!
Mary Younkin says
I’m so glad that you’re enjoying the eggs, Nicole.
Phyllis says
Can fresh baby leaf spinach be used in place of frozen? How whould you adjust ingredient amounts for one serving?
Mary Younkin says
Same amounts, Phyllis, the cook time will be a little shorter as you won’t need to cook off the water released from the frozen spinach.
Pamela Emmett says
I cant rate because I have not made the recipe. (IMO) that is unfair to to publisher.
At the same time, I have a question that was not covered in the reviews.
I work full time. Breakfast is my absolute favorite meal of the day. For health reasons, I need a high protein diet. At the same time, I need to watch calories and I also despise anything that is not savory in the morning. I realize that non-fat Greek Yogurt is low fat and high in protein, but mixing it with fruit (although healthy) just does not satisfy.
Can this be made a day or two ahead to be reheated? Or, can it Be frozen? I usually try to pre-cook breakfast sandwiches and reheat them in the toaster oven at the office.
Mary Younkin says
Hi Pamela, these eggs should reheat nicely.
Linda says
Do you need to squeeze the water out of the frozen spinach before putting it in the pan?
Mary Younkin says
I do not, Linda. I simply cook it with the cottage cheese long enough to evaporate the water.
Dwayne Kenny Barker says
Loved it. Added some of my own spices to rock it my way, and then burrito’d it 🤣. Great though. Tried first without my additions like all recipes to give an adequate response. Thanks so much for sharing
Mary Younkin says
I’m so glad you enjoyed the eggs!
Emily Blume says
I have been trying scrambled egg recipes for the past week and this is by far my favorite! I would have never thought to add cottage cheese, that’s absolutely genius!
Mary Younkin says
I’m so happy to hear you’re enjoying the eggs!
SandyH362 says
Very Good. As others said, I would have never thought to use cottage cheese!
Mary Younkin says
Sandy – It is a “secret” ingredient that adds nicely to the texture and extra protein to these eggs.
Ronnie says
I make cottage cheese eggs all the time; I don’t know why I hadn’t thought to add spinach! I use fresh spinach instead of frozen. Great recipe!
Mary Younkin says
I’m glad the eggs were a hit!