Scrambled Eggs with Wilted Amaranth
Start your day with a nutritious and quick breakfast featuring fluffy scrambled eggs folded with vibrant, wilted amaranth leaves, offering a boost of protein and essential nutrients.
For 1 serving
Thoroughly wash the amaranth leaves under cold running water. Pat dry and roughly chop them if the leaves are very large.
Heat 1 teaspoon of unsalted butter in a small non-stick pan over medium heat. Add the chopped amaranth leaves and sauté for 2-3 minutes, stirring occasionally, until they are wilted and tender. Remove the amaranth from the pan and set aside.
In a small bowl, crack the eggs. Add the milk (or water), salt, and black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
Return the non-stick pan to medium-low heat and add the remaining 1 teaspoon of unsalted butter. Once the butter is melted and shimmering, pour in the whisked egg mixture.
Allow the eggs to set slightly around the edges for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
Continue to gently fold and stir the eggs every 15-20 seconds. When the eggs are about halfway set and still slightly wet, fold in the wilted amaranth leaves.
Continue cooking for another 1-2 minutes, gently stirring, until the eggs reach your desired level of doneness—creamy and moist, but not runny. Avoid overcooking to prevent dry, rubbery eggs.
Remove the pan from the heat immediately. Taste and adjust seasoning if necessary. Serve hot and enjoy your protein-packed breakfast.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra fluffy eggs, add a pinch of baking powder or a splash of sparkling water to the egg mixture before whisking.
- 2Don't overcrowd the pan when cooking the amaranth; if you're making a larger batch, sauté it in two portions.
- 3Cook scrambled eggs over medium-low heat for a slower, more even cook that results in creamier, softer curds.
- 4Use a good quality non-stick pan and a heat-resistant rubber spatula for the best scrambled egg texture and easy cleanup.
Adapt it for your goals.
Cheese & Herb Boost
Fold in 1-2 tablespoons of shredded cheddar, feta, or goat cheese along with the amaranth, and sprinkle with fresh chives or parsley for added flavor.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes to the amaranth while sautéing, or a dash of your favorite hot sauce to the finished eggs for a bit of heat.
Garlic InfusionGarlic Infusion
Minced 1 clove of garlic and sauté it with the amaranth leaves for an extra layer of aromatic flavor.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair and growth, and keeping you feeling full.
Nutrient-Dense Greens
Amaranth leaves are packed with vitamins A, C, and K, as well as minerals like iron, calcium, and magnesium, supporting overall health and immunity.
Good Source of Fiber
Amaranth contributes dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes gut health.
Frequently asked questions
Yes, spinach, kale (finely chopped), or Swiss chard would all work well as substitutes. Just adjust cooking time as needed for wilting.
