Huevos con Espinacas
2 servings
This huevos con espinacas recipe combines fluffy eggs, tender spinach, and queso fresco for an easy Mexican breakfast ready in minutes.
Ingredients
- 4 large eggs
- 2 cups spinach (lightly packed when measuring)
- ½ cup crumbled queso fresco (or any cheese you like)
- 2 tablespoons cooking oil
- garlic salt (to taste)
- onion salt
- pepper (to taste)
Instructions
- Wash and pat dry the spinach, then roughly chop it and set aside.
- Crack the eggs into a bowl and season with a pinch of garlic salt, onion salt, and black pepper. Beat until combined.
- Heat the oil in a large nonstick pan over medium heat. Pour in the eggs and gently scramble for about 10–15 seconds. The eggs should still look soft and slightly undercooked at this stage.
- Add the spinach and queso fresco. Continue cooking for another few minutes, stirring gently, until the spinach is slightly wilted and the eggs are cooked to your liking.
- Serve immediately with warm tortillas or toasted bread, and salsa on the side.
Notes
- Use fresh spinach and pat it dry well before chopping.
- Queso fresco can be replaced with your favorite cheese.
- Keep the eggs slightly soft before adding the spinach, as they will continue cooking in the pan.
- Add jalapeño or your favorite salsa if you like a little heat.
Nutrition Information
Calories: 361kcal | Carbohydrates: 3g | Protein: 19g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 393mg | Sodium: 395mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3599IU | Vitamin C: 8mg | Calcium: 258mg | Iron: 3mg