Scrambled Eggs with Peas and Spinach
A simple scramble of spinach and peas with garlic and eggs, serving four.
Sauté the spinach with garlic and peas before adding the beaten eggs. Stir until the eggs are fully set, then serve the scramble freshly made.
Ingredient allergens
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Method
- 01
Prepare the ingredients
Wash and drain the spinach. Chop the garlic and beat the eggs. Cook the peas as appropriate: follow the package directions if they are frozen and, either way, cook them until tender.
Ready to continue when: The spinach is drained, the garlic is chopped, the eggs are beaten, and the peas are tender.
5 min - 02
Sauté the vegetables
Heat the olive oil in a pan over medium-low heat. Add the garlic and, once fragrant but not overly browned, add the spinach and peas. Sauté until the spinach has wilted and any liquid it released has evaporated.
Ready to continue when: The spinach has wilted, and there is no liquid pooling in the pan.
5 min - 03
Cook the eggs until set
Add the salt to the beaten eggs and pour them into the pan. Cook over low heat, stirring continuously with a spatula, until fully set. Serve freshly made.
Ready to continue when: The eggs are fully set, with no visible liquid parts.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- ▷ Receta de Revuelto de espinacas ✅ www.dietfarma.com/receta/revuelto-de-espinacas
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State: Published after documentary validation; no “Tested” label is shown.