Ingredients:

• • 2 cups fresh spinach (or more if you prefer)
  • • 4 large eggs
    • 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
    • 1/4 cup milk (optional, for fluffier eggs)
    • 1 tablespoon olive oil or butter
    • 1/4 teaspoon salt (adjust to taste)
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon paprika or red pepper flakes (optional, for some heat)
    • Fresh herbs (optional, for garnish: parsley, chives, etc.)

    Instructions:

    1. Prep the spinach:
       • Wash and dry the spinach leaves thoroughly.
    2. Heat the skillet:
       • Place a medium-sized skillet over medium heat. Add olive oil or butter and allow it to heat up for about a minute.
    3. Sauté the spinach:
       • Add the spinach to the skillet and cook for about 2-3 minutes until wilted. Stir occasionally to cook it evenly.
    4. Prepare the eggs:
       • In a small bowl, whisk the eggs with a pinch of salt, pepper, and milk (if using).
    5. Cook the eggs:
       • Pour the whisked eggs over the spinach in the skillet. Let it sit for a few seconds to start setting, then gently stir or fold the eggs around the spinach to scramble. Lower the heat to avoid overcooking.
    6. Add cheese:
       • When the eggs are mostly set but still slightly runny, sprinkle the shredded cheese over the top. Cover the skillet and let the cheese melt for about 1-2 minutes.
    7. Season and garnish:
       • Once the cheese is melted, remove from heat. Add paprika or red pepper flakes for some spice, if desired. Garnish with fresh herbs if you like.
    8. Serve:
       • Serve hot directly from the skillet or plate the dish. Pair it with toast or fresh fruit for a complete meal.

🥣 Nutrition Information (per serving)

Assuming 2 servings total from the recipe and using:

• 4 large eggs

• ½ cup shredded cheddar

• 2 cups spinach

• 1 tbsp olive oil

• ¼ cup 2% milk

Per Serving (approx.)

• Calories: ~260–300

• Protein: ~18–20 g

• Carbohydrates: ~3–5 g

• Fat: ~20–23 g

• Fiber: 1–2 g

• Sugar: 1–2 g

🔄 Recipe Variations by Portion / Nutrition Goals

1. Low-Calorie / WW-Friendly

• Use cooking spray instead of oil

• Use egg whites or 2 eggs + 2 egg whites

• Use reduced-fat cheese or ¼ cup cheese

• Add extra spinach to increase bulk with minimal calories

New estimate per serving: 150–180 calories

2. High-Protein Version

• Add 2 extra egg whites

• Increase cheese to ¾ cup

• Add a protein boost like lean turkey, ham, or cottage cheese (¼ cup mixed in)

New estimate per serving: 25–30 g protein

3. Veggie-Boost Version

Add:

• mushrooms

• bell peppers

• tomatoes

• onions

This increases volume and fiber without changing calories much.

4. Keto-Friendly Version

The original recipe is already quite low-carb.
You can make it richer by adding:

• More cheese

• 1–2 tbsp heavy cream instead of milk

• Avocado on top

🧊 Storage & Reheating Options

Refrigerator

• Store in an airtight container for up to 3–4 days

• Best if stored in single-serve portions

Freezer

Eggs can change texture when frozen, but you can freeze it:

• Cool completely

• Freeze in airtight containers or freezer bags

• Good for 1–2 months

Note: Eggs may become slightly watery when reheated; stirring helps.