Download Printable version of the Scrambled Eggs with Spinach
Spinach is in season from June to October in Skagit County.
Scrambled Eggs with Spinach
Time needed: 10 minutes
Servings: 4
Spinach is so versatile! Use fresh spinach in salads, sandwiches, or wraps. Add fresh or frozen spinach to soups, pasta, dips, or smoothies. Steam or sauté spinach as a quick side dish – sprinkle with vinegar or a touch of grated cheese.
| INGREDIENTS 1 teaspoon olive, canola, or vegetable oil 4 large eggs 3 cups rinsed, chopped fresh spinach Ground pepper or other herbs and spices (optional) DIRECTIONS 1. Wash hands with soap and water. 2. Chop the spinach. Measure the chopped spinach and set aside. 3. Crack one egg by hitting its midpoint quickly against the rim of a small bowl or cup. Break the egg into the bowl or cup. Pour the egg into a larger bowl. Repeat with the remaining eggs. 4. Whisk the eggs in the larger bowl until they are pale yellow. 5. Put the skillet on the stove or cooktop and turn the heat to medium. When the skillet is hot, add the oil. If using a nonstick skillet, you may need to add the oil before heating. 6. Carefully pour the eggs into the skillet. Add the spinach to the eggs. 7. Drag the spatula across the bottom of the skillet to evenly scramble and cook the eggs and spinach. 8. Season the scrambled eggs with spinach by sprinkling with pepper or other spices. Serve and enjoy! |
Kids in the Kitchen
Teaching children to wash their hands before they eat or help you in the kitchen with food prep is an
important hygiene step. Washing our hands helps keep food safe and prevents germs from
spreading. Everyone should wash their hands before any tasting or cooking begins.
Preschoolers can help you prep the following recipe:
Tear the spinach leaves into small pieces before adding to the
scrambled eggs
Help whisk the eggs in a bowl before you add them to the pan.
Both activities support eye-to-hand coordination and small muscle
movement.
1 pound fresh spinach = 12 cups raw = 1 cup cooked
How to Store Spinach
Wash spinach just before using. Storing wet spinach can speed spoilage. To Store: Put the unwashed spinach in a bag or container with a lid. Add a couple of paper towel sheets. The paper towel will absorb the moisture naturally released from the spinach and will slow the rotting process. Change the paper towel as needed. Store at the bottom of the fridge or in the vegetable drawer.
The Family Farms to Healthy Kids project is based upon work that is supported by the USDA Award CN-F2S-IMPL-20-WA-3. Any opinions, findings, conclusions, or recommendations expressed on this flyer are those of the author(s) and author(s) and do not necessarily reflect the view of the U.S.D.A. WSU is an equal opportunity provider.