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Eggs with red onion and spinach recipe

Easy to make and so full of flavour, this dish from MyRecipes makes a brilliant brunch.

With a super quick cooking time, to boot, it’ll quickly become a real favourite for when you have guests over.

Get eggs as an add-on in your EroeGo box, and you can have most of the ingredients delivered straight to your door.


Nutritional content

Servings: 4 - 6 people

Prep time: 10 minutes

Calories 197 kcal

Total fat 13.7g

Protein 13.8mg

Fibre 1g


1 1/2 tbsp butter

10 eggs

2 tbsp milk

1 tsp salt

1/4 tsp pepper

1 red onion, thinly sliced

140g spinach, washed and dried


  1. Melt the butter in a large pan over a medium heat.

  2. Sauté the onions until they soften.

  3. In the meantime, whisk together the eggs, milk, salt and pepper in a large bowl.

  4. Pour this egg mix into the pan with the onion.

  5. Cook for 4 to 5 minutes, stirring occasionally.

  6. Just before the eggs have set, add in the spinach.

  7. Keep cooking until the eggs have set, then serve hot.


To store: We recommend eating this dish straightaway.

Vegan: To make this dish vegan, we recommend following tips from The Veg Space. Melt 4 tbsp of dairy-free margarine, then cook the onion. Meanwhile, squeeze the liquid out of 560g of firm tofu and scramble it with a fork. Add to the pan, cook for 3 to 4 minutes, then stir in the seasoning, 6 tbsp of dairy-free cream and 4 tbsp of grated vegan cheese. Cook for a minute, then add the spinach.


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