Spinach Scrambled Eggs with Scotch Bonnet and Thyme

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 nights

• Eggs 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 good

This 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 garlic
• Fresh thyme sprigs and scallion
• Scotch bonnet pepper, seeds removed for less heat
• Ripe tomato for juiciness
• A pinch of all-purpose seasoning or smoked paprika

What you need

Here’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 paprika

Also, 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 eggs

First, 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.

8minutes

20gprotein

300calories

2servings

Servings

1x2x3x

Cook mode Print Pin it

Ingredients Uncheck all

Tap to check off as you go.

• 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 spinach
• 6 large pasture-raised eggs beaten
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

Tap a step to mark where you are.

1. Melt the butter in a nonstick or cast iron skillet over medium heat. Add the onion and cook 2 minutes.
   Start 2 min timer
2. Add the garlic, scallions, thyme and scotch bonnet. Stir for 1 minute until fragrant.
   Start 1 min timer
3. Add the tomato and cook 1 minute, then add the spinach and stir until wilted and the liquid is gone.
   Start 1 min timer
4. Lower the heat. Season the eggs with salt, pepper and smoked paprika and pour them in.
5. Stir gently with a spatula until just set and still creamy, about 1 to 2 minutes. Serve right away.
   Start 2 min timer

Calories 300 Protein 20g Carbohydrates 8g Fat 21g Fiber 2g per serving, estimated

Serving ideas

Serve 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 variations

• Use 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 tips

Spinach 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 questions

Save this one for your next long day. Want more? Try our garlic tomato cottage cheese toast next.

Reviewed for accuracy by a Licensed Practical Nurse with 17 years of clinical experience. This article is for general information and is not medical or nutrition advice.