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Eggs with Red Onion and Spinach

Photo: Monica Buck
Yield Makes 4 to 6 servings

Ingredients

  • 1 1/2 tablespoons unsalted butter
  • 10 eggs
  • 2 tablespoons milk or water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 thinly sliced medium red onion
  • 5-ounce bag of prewashed baby spinach

Nutrition Information

  • calcium 94.27 mg
  • calories 196.8
  • caloriesfromfat 62 %
  • cholesterol 432.64 mg
  • fat 13.68 g
  • fiber 0.96 g
  • iron 2.67 mg
  • protein 13.84 mg
  • satfat 5.39 g
  • sodium 390 mg

How to Make It

  1. In a large nonstick skillet, over medium heat, melt the butter. Saute the onion until softened. Meanwhile, in a large bowl, whisk together the eggs, the milk or water, the salt, and the pepper. Pour the mixture into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes. Just before the eggs are set, stir in the spinach.