Creamy Egg and Spinach Cups
Silky scrambled egg with wilted spinach, steamed in small cups for easy serving. A simple, iron-rich breakfast that takes just minutes to prepare.
Ingredients(5)
- 2 large eggs
- 2 tablespoons whole milk
- 1/2 cup fresh baby spinach, finely chopped
- 1 teaspoon unsalted butter
- Tiny pinch of salt
Instructions(8 steps)
- 1
Wash spinach thoroughly and chop very finely — pieces should be no larger than a pea.
- 2
Melt butter in a small nonstick saucepan (about 6-inch diameter) over low heat.
- 3
Add chopped spinach and cook for 1-2 minutes, stirring constantly, until just wilted and bright green.
- 4
Whisk eggs and milk together in a small bowl.
- 5
Pour egg mixture into the pan with the spinach. Cook over low heat, stirring gently and continuously with a silicone spatula for 3-4 minutes.
- 6
Remove from heat while eggs are still slightly wet — they will continue cooking from residual heat.
- 7
Spoon into 2 small bowls or silicone cups. Let cool for 2-3 minutes until lukewarm.
- 8
For younger babies (6-8 months), mash gently with a fork to break up any larger egg curds.
Nutritional Highlights
- -Eggs provide complete protein, choline, and vitamin D
- -Spinach is rich in iron and folate
- -Butter adds vitamin A and healthy fats
- -Quick to prepare for busy mornings
Age Appropriateness
Great for 6-8 month olds being introduced to eggs. The soft, creamy texture is easy to eat from a spoon, and the spinach adds iron without a strong flavor.
Introduction Tip
Introduce egg one component at a time — try plain scrambled egg first, then add spinach once egg is accepted. Watch for any allergic reactions during the first few exposures.