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
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.
Notes
- Add chili flakes if you prefer a spicy kick.
- A splash of sesame oil enhances flavor.
- Using baby spinach yields a more tender texture.
- This dish pairs excellently with rice or noodles for a fuller meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 370 mg
