Greens and Egg Recipe


This greens and egg recipe is one of my favorite meals, and the Youngren family eats it at least 4-5 times per week. It is quick, easy, delicious, and very simple.  However you like your eggs, they will taste wonderful over these greens.

Quick and Easy Eggs and Greens

Prep Time: 1 minute

Cook Time: 3 minutes

Total Time: 4 minutes

Serving Size: 1

Quick and Easy Eggs and Greens

Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free.


  • 2 Eggs per person
  • 2 cups baby spinach per person
  • 1 cup baby arugula per person (optional)
  • 1/2 Tablespoon + 1 Tablespoon Olive Oil
  • Pepper
  • Cayenne pepper
  • Coriander powder
  • Daiya White Cheese (optional)


  1. Heat 1/2 tablespoon olive oil over medium-high heat.
  2. Cook spinach and arugula together, tossing constantly with a dash of salt, cayenne, pepper and coriander (very lightly seasoned), until leaves are wilted. This step takes 30-60 seconds.
  3. Spread cooked spinach and arugula on folded paper towel on plate and set aside.
  4. Heat 1 Tablespoon olive oil over medium-high heat.
  5. Cook eggs over medium to medium-high (yolks should be at least a little runny). As eggs are cooking, sprinkle with salt, pepper, cayenne, and coriander to taste. Optional: for scrambled eggs, crack eggs into bowl and briefly wisk with a tablespoon of water, then cook over medium-high heat. This step takes only 30-90 seconds.
  6. Plate spinach onto plate(s), and top with eggs. Optional (yet delicious) – top with a small amount of Daiya vegan cheese.

Previous Recipe: Gluten Free Swedish Pancakes / Crepes; Next Recipe: Gluten Free Chicken Nuggets

Did you try this fast healthy food idea?

What do you thing of the greens and egg recipe? Please comment below!

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