Best 6 Spinach And Green Onion Scramble Recipes

SPINACH AND GREEN ONION SCRAMBLE

Steps:

• In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions.
• Saute the green onions for about a minute. While they cook, grab the spinach from the fridge. I find that I eat the most spinach if I buy the convenient pre-cleaned bags of spinach.
• Throw 2-3 three handfuls of spinach on top of the green onions (I estimated this at three cups). The spinach leaves should create a big mound. Use far more than you think you need (it all cooks down quite a bit).
• Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for about a minute or so. While it is steaming, whisk three eggs in a small bowl and add a splash of water to that too (makes your eggs fluffier).
• Remove the lid and let the water cook off. Sometimes if I splash a little too much water in there, I press the spinach down to get it to releases the liquid so it can cook off.
• When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them.
• Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy!
• NOTE: Sometimes you will find water left in your bowl after eating this meal. It comes from not getting all of the water to evaporate while you are cooking. Adjust your technique next time and you will not have any left over liquid.

SPINACH 'N ONIONS

Steps:

• Heat oil in a skillet.
• When it is hot but not smoking add onions.
• Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
• Add spinach, but only for a minute or two, stir until just wilted.
• Add lemon juice and salt& pepper.
• Serve.

SPINACH SOUP WITH GREEN ONIONS

Steps:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.

GREEN ONION SCRAMBLED EGGS

Steps:

• In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.

GREENS AND GRAINS SCRAMBLE

Steps:

• In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
• Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
• Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.