FreeAnemia Support
Egg & Spinach Scramble for Anemia
Eggs scrambled with wilted spinach and a pinch of turmeric for a quick, protein-and-iron breakfast.
Servings
2 plates
Prep
8 min
Cook
8 min
Spinach wilts down fast in a hot pan, so by the time you pour the beaten eggs in, it's already soft and ready to fold through the scramble rather than sitting on top of it.
Eggs and spinach together bring both protein and iron to the plate, and the turmeric here is a small but deliberate addition — it's sometimes included in anemia-focused meals for its potential role in iron absorption. Keep the heat moderate and pull the eggs off just before they look fully set; they'll finish cooking in the pan's residual heat.
Ingredients
- 4 large eggs — beaten
- 2 cups fresh spinach — chopped
- 1 small onion — finely diced
- 1 tablespoon olive oil — or butter
- 1/4 teaspoon turmeric powder — optional, boosts iron absorption
- 1/4 teaspoon black pepper — to taste
- 1/4 teaspoon salt — to taste
Instructions
- 1Heat olive oil in a non-stick pan over medium heat.
- 2Add diced onion and sauté until translucent.
- 3Stir in chopped spinach and cook for 2–3 minutes until wilted.
- 4Pour in beaten eggs, season with turmeric, salt, and pepper.
- 5Gently scramble until eggs are just set and fluffy.
- 6Serve warm, optionally with whole-grain toast or avocado.
Nutrition
220
Calories
13g
Protein
6g
Carbs
19g
Fat
1g
Fiber