Spinach and Egg Scramble: The Ultimate Budget Breakfast That Actually Tastes Amazing
Ever stare into your fridge at 7 AM, wallet feeling light, wondering how to make something filling that won’t break the bank?
I’ve been there countless times, especially during my early days building EatHealthier.co.uk when every penny mattered.
This spinach and egg scramble became my saving grace – a protein-packed breakfast that costs less than your morning coffee but keeps you satisfied for hours.
KEY INFO
Total Cost: £1.68-£2.80 for 2 servings
Cost per portion: £0.84-£1.40
Cost breakdown per portion:
- Eggs (2 large): £0.32
- Spinach (1 cup): £0.40
- Cheese (2 tbsp): £0.24
- Onion: £0.08
- Oil/butter: £0.08
- Seasonings: £0.04
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Servings: 2
Difficulty: Beginner-friendly
Dietary tags: Vegetarian, gluten-free, keto-friendly, high-protein
Price level: Very inexpensive
EQUIPMENT NEEDED
Essential tools:
- Non-stick frying pan (20-25cm)
- Mixing bowl
- Whisk or fork
- Rubber spatula
Cheaper alternatives:
- Any pan you own (cast iron works beautifully)
- Chopsticks instead of spatula
- Large spoon for whisking
INGREDIENTS
Main components:
- 4 large eggs
- 2 cups (60g) fresh baby spinach (frozen spinach works – squeeze dry first)
- 4 tbsp (30g) grated cheese (parmesan, cheddar, or feta)
- ½ small onion, thinly sliced (skip if budget’s tight)
- 1 tbsp olive oil or butter (any cooking oil works)
Seasonings:
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of garlic powder (optional)
- Red pepper flakes to taste (optional)
METHOD
- Crack eggs into bowl and whisk thoroughly with half the cheese, salt, and pepper until completely combined.
- Heat oil in your pan over medium heat – not high, or you’ll end up with rubbery eggs.
- Add sliced onion and cook for 3-4 minutes until soft and golden.
- Toss in spinach and stir until just wilted – about 1-2 minutes max.
- Reduce heat to medium-low – this step is crucial for creamy eggs.
- Pour egg mixture into pan and let it sit for 30 seconds without stirring.
- Using your spatula, gently push eggs from edges toward center, tilting pan to let uncooked egg flow underneath.
- Continue this gentle stirring for 2-3 minutes until eggs are just set but still glossy.
- Remove from heat while eggs still look slightly underdone – they’ll finish cooking from residual heat.
- Sprinkle remaining cheese on top and serve immediately.
CRUCIAL TIPS
Money-saving tips:
- Buy eggs in bulk when on offer
- Frozen spinach costs 60% less than fresh
- Use whatever cheese you have on hand
- Skip the onion if budget’s really tight
Success secrets:
- Low heat is everything – rushed eggs are rubbery eggs
- Don’t oversalt the spinach – it concentrates as it wilts
- Fresh spinach cooks in seconds – don’t walk away
- Stop cooking when eggs still look wet – they’ll firm up
Storage & scaling:
- Keeps in fridge for 2 days maximum
- Reheat gently in microwave for 30 seconds
- Double recipe? Use bigger pan, not higher heat
- Single serving? Use small pan, same technique
Common mistakes to avoid:
- Cooking on high heat (makes eggs tough)
- Adding frozen spinach without draining (creates watery mess)
- Overcooking eggs (they continue cooking off heat)
- Cramming too much in small pan
Brilliant variations:
- Mediterranean: Add feta, oregano, and pine nuts
- Dairy-free: Skip cheese, add nutritional yeast
- Protein boost: Stir in leftover ham or smoked salmon
- Veggie-loaded: Include diced peppers or mushrooms
I remember the first time I nailed this recipe perfectly.
The eggs were silky, the spinach bright green, and I realized I’d created something that could compete with any expensive brunch spot – for less than the cost of a fancy coffee.
The secret isn’t fancy ingredients or complicated techniques.
It’s understanding that gentle heat and good timing turn humble ingredients into something genuinely delicious.
This isn’t just cheap food – it’s smart cooking that happens to be budget-friendly.
