Spinach and Egg Scramble: The Protein-Packed Breakfast That Won’t Break Your Budget
Are you tired of spending a fortune on breakfast just to feel hungry an hour later?
I get it – between grocery bills climbing and morning routines getting more hectic, finding something nutritious, filling, and affordable feels impossible.
That’s exactly why I’ve perfected this spinach and egg scramble recipe over the years.
KEY INFO
Total Cost: $1.50–$3.00 for entire meal
Cost per Portion: $0.75–$1.50 per serving
Ingredient Cost Breakdown (per serving):
– Eggs (4): $0.40–$0.80
– Spinach (2 cups): $0.20–$0.40
– Onion (½ medium): $0.10–$0.20
– Olive oil (2 tbsp): $0.10–$0.20
– Parmesan (2 tbsp): $0.20–$0.40 (optional)
– Seasonings: Negligible cost
Prep Time: 5–10 minutes
Cook Time: 5–10 minutes
Total Time: 10–20 minutes
Servings: 2
Difficulty Level: Beginner
Dietary Tags: Vegetarian, gluten-free, can be made dairy-free
Price Level: Very inexpensive
EQUIPMENT NEEDED
Essential Tools:
– 10–12 inch nonstick skillet
– Mixing bowl
– Whisk or fork
– Rubber spatula
Cheaper Alternatives:
– Any pan works (cast iron needs more oil)
– Use microwave-safe bowl for quick version (texture won’t be as good)
– Fork works fine instead of whisk
INGREDIENTS
For 2 servings:
– 4 large eggs
– 2 cups (2 oz/60g) fresh baby spinach [frozen spinach works – thaw and drain first]
– ½ medium onion, sliced [omit to save money]
– 2 tablespoons (30ml) olive oil [butter or cooking spray works]
– 2 tablespoons grated parmesan [mozzarella, cheddar, or skip entirely]
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– ¼ teaspoon red pepper flakes (optional)
METHOD
- Heat oil in your nonstick skillet over medium-high heat.
- Add sliced onions with a pinch of salt and pepper.
Cook, stirring occasionally, until golden and fragrant – about 5 minutes. - While onions cook, whisk eggs, salt, pepper, and half the cheese in your bowl.
- Add spinach to the hot skillet.
Stir constantly until just wilted and bright green – about 1 minute.
Don’t overcook or it gets mushy. - Pour egg mixture into the skillet.
Stir gently but constantly with your spatula until eggs form soft curds but still look slightly wet – about 2–4 minutes. - Remove from heat immediately.
Sprinkle with remaining cheese and red pepper flakes.
Serve right away.
CRUCIAL TIPS
Money-Saving Strategies:
– Buy spinach in bulk and freeze what you won’t use
– Skip the onion entirely if budget’s tight
– Use whatever cheese you have on hand
– Cooking spray instead of oil saves pennies
Success Secrets:
– Never walk away during cooking – eggs go from perfect to rubbery in seconds
– Medium heat only – high heat makes tough, dry eggs
– Stop cooking early – eggs continue cooking in the hot pan
– Fresh spinach wilts fast – don’t add it too early
Common Mistakes I See:
– Overcooking the spinach until it’s dark and slimy
– Using too high heat and ending up with rubber eggs
– Adding cold eggs to hot pan (let them come to room temp first)
STORAGE & SCALING
Storage:
Store leftovers in fridge for up to 2 days.
Reheat gently in microwave with 30-second bursts or back in the pan with a splash of water.
Scaling Up:
Double or triple everything and use a bigger pan.
Great for meal prep – just reheat portions throughout the week.
Single Serving:
Halve all ingredients.
Use a smaller 8-inch pan.
VARIATIONS THAT WON’T COST EXTRA
Southwestern Style:
Add cumin, paprika, and whatever leftover vegetables you have.
Greek Inspired:
Use feta instead of parmesan, add a squeeze of lemon.
Herb Garden:
Toss in any fresh herbs that need using up.
Protein Boost:
Add leftover cooked meat, beans, or extra cheese.
When I first started making this dish years ago at EatHealthier.co.uk, I was spending way too much on fancy breakfast ingredients that didn’t keep me satisfied.
This simple combination taught me that the best meals don’t need expensive ingredients – just good technique and smart shopping.
The protein from eggs keeps you full for hours, while spinach adds vitamins without adding cost.
At under $1.50 per serving, this beats any coffee shop breakfast sandwich in both nutrition and price.
Master this basic version, then experiment with whatever vegetables or seasonings you have on hand.
That’s how you build a repertoire of satisfying, budget-friendly meals that actually taste good.
