Breakfast

The short answer: These spinach scrambled eggs take 8 minutes and bring about 20g of protein. Saute onion, garlic, fresh thyme, scallion, tomato and a little scotch bonnet in butter, wilt in the spinach, then fold in soft, creamy eggs.Plain scrambled eggs are fine. These are something else. They borrow from the Caribbean breakfast table, where eggs get the same seasoning love as everything else. It's one of the meals from our guide to what to eat when you're too tired to cook, and it's built the Clean Fit Fab way: real food, big flavor, and no seed oils.Why this spinach scrambled eggs works on tired nightsEggs cook in minutes. Dinner is ready faster than you can decide on takeout.The aromatics are the flavor. Onion, garlic, thyme and scallion do all the work.Spinach wilts in seconds. An easy way to get greens on your plate.Butter, not seed oil. It tastes better, and it's real food.Leafy greens like spinach are easy to add to almost anything. The Harvard Nutrition Source on vegetables explains why they matter.The flavor: what makes it taste so goodThis is how a lot of Caribbean kitchens season eggs: a base of onion, garlic, scallion and fresh thyme, cooked down with tomato. A sliver of scotch bonnet brings fruity heat without blowing your head off.Yellow onion and fresh garlicFresh thyme sprigs and scallionScotch bonnet pepper, seeds removed for less heatRipe tomato for juicinessA pinch of all-purpose seasoning or smoked paprikaWhat you needHere's a quick look at the ingredients. Exact amounts are in the recipe card below.Ingredients: grass-fed butter, yellow onion, garlic cloves, scallions, fresh thyme, scotch bonnet pepper, Roma tomato, baby spinach, pasture-raised eggs, sea salt, black pepper, smoked paprikaAlso, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they're real food.How to make spinach scrambled eggsFirst, soften the onion, garlic, scallion, thyme and pepper in butter. Next, add tomato and spinach until wilted. Then pour in the beaten eggs and stir gently over low heat until just set. The full recipe card is below. Spinach Scrambled Eggs with Scotch Bonnet and Thyme Caribbean-style eggs with onion, garlic, thyme, scallion, tomato, spinach and scotch bonnet. 1 tbsp grass-fed butter (or ghee)1/2 yellow onion (diced)2 garlic cloves (minced)2 scallions (sliced)3 sprigs fresh thyme (leaves stripped)1/4 scotch bonnet pepper (seeded and minced)1 Roma tomato (diced)2 cups baby spinach6 large pasture-raised eggs (beaten)1/2 tsp sea salt1/4 tsp black pepper1/4 tsp smoked paprika Melt the butter in a nonstick or cast iron skillet over medium heat. Add the onion and cook 2 minutes.Add the garlic, scallions, thyme and scotch bonnet. Stir for 1 minute until fragrant.Add the tomato and cook 1 minute, then add the spinach and stir until wilted and the liquid is gone.Lower the heat. Season the eggs with salt, pepper and smoked paprika and pour them in.Stir gently with a spatula until just set and still creamy, about 1 to 2 minutes. Serve right away. Breakfast, Main CourseCaribbean Serving ideasServe it right away while it's hot and fresh. Then add a simple side of sliced fruit, a handful of greens with lemon and olive oil, or a few olives and pickles for extra crunch.Nutrition at a glance: each serving has about 300 calories, 20g protein, 8g carbs and 2g fiber. Numbers are estimates and change with your exact ingredients.Swaps and variationsUse kale or callaloo instead of spinach.Swap scotch bonnet for jalapeno if you want milder heat.Add smoked salmon or sauteed saltfish.Serve with fried plantain or sourdough toast.Make-ahead and storage tipsSpinach scrambled eggs taste best fresh. For quick mornings, chop the onion, scallion and pepper ahead and keep them in a container in the fridge for up to 4 days.Frequently asked questionsHow spicy are these spinach scrambled eggs?With the seeds removed and just a sliver of scotch bonnet, they're warm, not fiery. Add more if you love heat.Why are my scrambled eggs watery?Cook the spinach and tomato until the liquid evaporates before adding the eggs, and keep the heat low.Can I make this dairy-free?Yes. Use ghee, avocado oil or coconut oil instead of butter.Save this one for your next long day. Want more? Try our garlic tomato cottage cheese toast next. Comment or message TIRED and we'll send you the full drained-day dinner list.This article is for general information and is not medical or nutrition advice.

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