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Scrambled Eggs with Spinach
Lunch • Singapore
How to Make Scrambled Eggs with Spinach (Traditional & Healthy Version)
Scrambled Eggs with Spinach is a beloved dish in Singapore, often enjoyed at local kopitiams and hawker centres as a nutritious lunch or light meal. This vegetarian recipe highlights the fusion influences found throughout Singapore's food scene, blending the simplicity of eggs with the vibrant freshness of ‘bayam’ (spinach). Its creamy texture and earthy flavours make it a comforting choice that resonates with both traditional and modern palates. In Singapore’s multicultural context, scrambled eggs are commonly seen as a versatile base for incorporating local greens and spices, reflecting the city’s unique culinary heritage. The dish is ideal for those seeking a quick yet wholesome meal, packed with vitamins and minerals from the spinach, and protein from the eggs. Singaporean families often prepare this recipe at home or order it at their favourite kopitiam, where it’s served with a side of whole grain toast or brown rice. Its mild taste makes it suitable for all ages, and its health-conscious ingredients align well with the active lifestyles of many Singaporeans. Whether you’re working in the CBD or relaxing in a heartland neighbourhood, Scrambled Eggs with Spinach delivers a balance of nutrition, flavour, and convenience.
Ingredients(for 1 plate per person, as served in Singapore hawker centres)
- 4 Fresh eggs (Grade AA preferred)
- 2 cups Spinach (bayam, washed and chopped)
- 1/4 cup Low-fat milk (optional for creaminess) - optional
- 1 small Red onion (sliced thinly)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil (or canola oil)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon White pepper (to taste)
- 2 stalks Spring onions (chopped, for garnish) - optional
- 1 Chilli padi (finely sliced, optional for heat) - optional
Instructions
- 1
Wash and chop the spinach (bayam). Slice the red onion, mince the garlic, and chop the spring onions and chilli padi if using.
5 minutes
Prep all ingredients before cooking for a smooth process.
- 2
Crack the eggs into a bowl. Add low-fat milk (if using), salt, and white pepper. Whisk until well-combined and slightly frothy.
3 minutes
Whisk eggs thoroughly for fluffier scrambled eggs.
- 3
Heat olive oil in a non-stick pan over medium heat. Sauté the red onion and garlic until fragrant and translucent.
4 minutes
Avoid high heat to prevent burning the garlic.
- 4
Add chopped spinach and cook until wilted and bright green, stirring occasionally.
3 minutes
Do not overcook spinach; retain its vibrant colour and nutrients.
Why This Dish is Healthy
Scrambled Eggs with Spinach is a healthy choice because it uses minimally processed ingredients, offers high protein and fibre, and is low in saturated fat. The recipe avoids heavy creams and excessive oil, focusing instead on nutrient-dense vegetables and lean proteins. It's easily adaptable for various dietary needs, making it suitable for weight management, diabetes-friendly diets, and family meals.
This dish is rich in protein from the eggs, supporting muscle repair and satiety. Spinach provides essential micronutrients like iron, folate, vitamin A, and vitamin C, which are important for immune function and energy levels. Using olive oil adds heart-healthy fats, while low-fat milk reduces overall calories and saturated fat. The inclusion of garlic and onion offers antioxidants and anti-inflammatory benefits, making this meal both nourishing and flavourful.
Pro Tips
- 💡Tip 1: Use fresh bayam for best flavour and nutrient retention.
- 💡Tip 2: Whisk eggs thoroughly to achieve fluffy, soft scrambled eggs.
- 💡Tip 3: Add spring onions and chilli padi only at the end to preserve their freshness and aroma.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of milk to restore creaminess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
