Name: Spinach and Egg Stir-Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 4 large eggs; 1 tablespoon milk or water; Pinch of salt; 2 tablespoons vegetable oil, divided; 2 cloves garlic, minced; 6 cups fresh spinach, washed and trimmed; 1 teaspoon soy sauce or tamari; Salt and pepper to taste; Sesame seeds or sliced green onions

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If you’re craving something vibrant, nourishing, and impossibly quick, look no further than this Spinach and Egg Stir-Fry. This dish brings together the silkiness of softly scrambled eggs with the earthy freshness of spinach, all kissed by garlic and a splash of soy sauce. With a handful of pantry staples, you can have a wholesome meal on the table in just 15 minutes. Whether you’re new to stir-fries or a seasoned pro, this is one of those recipes you’ll want to come back to again and again, especially on busy weeknights.

Spinach and Egg Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity: every ingredient has a purpose, from adding flavor to creating that perfect, satiny texture. Here’s what you’ll need, along with a few tips to make each one shine.

Eggs (4 large): The star of the show! Use fresh eggs for the fluffiest, creamiest scramble.
Milk or Water (1 tablespoon): A splash helps keep the eggs tender and light. Milk adds richness, while water keeps it simple.
Vegetable Oil (2 tablespoons, divided): Neutral oil is best for stir-frying, ensuring nothing sticks and every bite is golden.
Garlic (2 cloves, minced): Fresh garlic infuses the whole dish with savory aroma; don’t skip it!
Fresh Spinach (6 cups, washed and trimmed): Use plenty, as it wilts down dramatically—baby spinach is especially tender.
Soy Sauce or Tamari (1 teaspoon): Adds a salty, umami depth; tamari keeps things gluten-free.
Salt and Pepper (to taste): Season with a gentle hand at first, then adjust as needed at the end.
Sesame Seeds or Sliced Green Onions (optional): These make the final dish look gorgeous and add a little crunch or freshness.

How to Make Spinach and Egg Stir-Fry

Step 1: Beat the Eggs

Start by cracking your eggs into a bowl. Add the milk or water and a generous pinch of salt. Whisk just until everything is blended and slightly frothy—this step is key for achieving that dreamy, soft scramble texture later on.

Step 2: Scramble the Eggs

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and gently stir with a spatula, moving them around the pan until they’re just set but still a little glossy. Resist the urge to overcook! Once they’re softly scrambled, slide them onto a plate and set aside.

Step 3: Sauté the Garlic

In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and sauté for about 30 seconds—just until fragrant and beginning to color. This quick step infuses the oil and gives the whole stir-fry a savory backbone.

Step 4: Cook the Spinach

Add all the fresh spinach to the pan (it may look like a lot, but it will wilt down fast). Stir-fry for 2 to 3 minutes, turning the leaves with tongs or a spatula, until they’re deeply green, tender, and reduced in volume.

Step 5: Bring It All Together

Return the scrambled eggs to the pan with the spinach. Drizzle in the soy sauce or tamari, sprinkle with pepper, and gently toss everything together for 1 to 2 minutes. You want the eggs to mingle with the garlicky spinach, soaking up all the flavors without overcooking. Taste and adjust seasoning as needed, then remove from heat.

How to Serve Spinach and Egg Stir-Fry

Garnishes

For a finishing touch, sprinkle the top with toasted sesame seeds for a nutty crunch, or scatter sliced green onions for a pop of color and freshness. These little extras make your Spinach and Egg Stir-Fry look as good as it tastes.

Side Dishes

This dish is lovely on its own, but it absolutely sings when served with a bowl of steamed jasmine rice, brown rice, or even noodles. For a heartier meal, pair with a simple miso soup or a side of pickled vegetables to balance the flavors.

Creative Ways to Present

Turn your Spinach and Egg Stir-Fry into a breakfast wrap by tucking it into a warm tortilla, or spoon it over toast for a speedy brunch. For a colorful lunchbox, pack it with quinoa and a drizzle of sesame oil, or serve it in lettuce cups for a fresh, finger-food twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Spinach and Egg Stir-Fry, let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days; just know that the eggs will firm up slightly as they sit, but the flavors only deepen.

Freezing

While you technically can freeze this stir-fry, the eggs may lose their delicate texture and become a bit rubbery after thawing. For best results, enjoy it fresh or refrigerated, rather than frozen.

Reheating

To reheat, gently warm the leftovers in a skillet over medium-low heat, stirring occasionally until just heated through. If microwaving, use short bursts and stir between each to prevent overcooking. If the mixture looks a little dry, add a splash of water or soy sauce to revive it.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach in a pinch! Thaw it completely and squeeze out as much moisture as possible before adding to the pan so the stir-fry doesn’t become watery.

Is this Spinach and Egg Stir-Fry suitable for breakfast?

Absolutely! This dish is a powerhouse breakfast—packed with protein, nutrients, and ready in minutes. It’s also a great way to sneak greens into your morning routine.

Can I add other vegetables?

Definitely. Feel free to toss in mushrooms, bell peppers, or even shredded carrots for extra color and crunch. Just sauté heartier vegetables before adding the spinach to ensure everything cooks evenly.

What can I use instead of soy sauce?

If you want to keep things gluten-free or just try a different flavor, tamari is a perfect substitute. Coconut aminos or a dash of fish sauce (if not vegetarian) can also add savory depth.

How can I make this dish spicier?

For a touch of heat, sprinkle in some chili flakes or drizzle with chili oil just before serving. You can also finely slice a fresh chili and sauté it with the garlic for an extra kick.

Final Thoughts

If you’re looking for a fast, nourishing, and endlessly adaptable meal, give Spinach and Egg Stir-Fry a try. It’s the kind of dish that brightens up any meal and proves that simple ingredients, when treated right, are truly unforgettable. Let this become your new go-to for busy days and cozy nights alike!

Spinach and Egg Stir-Fry Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

This quick and nutritious Spinach and Egg Stir-Fry is a perfect vegetarian Asian-inspired main course. Combining tender spinach with softly scrambled eggs and a touch of soy sauce, it makes a light yet satisfying meal ready in just 15 minutes.

Ingredients

Scale

Egg Mixture

4 large eggs
1 tablespoon milk or water
Pinch of salt

Stir-Fry

2 tablespoons vegetable oil, divided
2 cloves garlic, minced
6 cups fresh spinach, washed and trimmed
1 teaspoon soy sauce or tamari
Salt and pepper to taste

Optional Garnish

Sesame seeds or sliced green onions

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Instructions

Prepare the Egg Mixture: In a bowl, beat the eggs with milk or water and a pinch of salt until well combined.
Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and gently scramble until just set but still soft. Remove from the pan and set aside.
Sauté Garlic and Spinach: In the same pan, heat the remaining 1 tablespoon of oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add fresh spinach and stir-fry for 2–3 minutes until wilted.
Combine Eggs and Spinach: Return the scrambled eggs to the pan with the spinach. Add soy sauce, season with salt and pepper, and toss everything together for 1–2 minutes until heated through.
Serve and Garnish: Remove from heat and serve immediately. Garnish with sesame seeds or sliced green onions if desired.