Spinach and Quail Eggs are an excellent choice for keto and low-carb diets because they are nutrient-dense, low in carbohydrates, and high in healthy fats and protein.
Quail eggs are rich in vitamins and minerals, including vitamin B12, selenium, riboflavin, and iron, making them a nutrient-dense option. Despite their small size, they are packed with protein and healthy fats, supporting energy levels and overall health.
While quail eggs might not be as common as chicken eggs, they are relatively easy to find and should be available in large-chain grocery stores like Kroger and Publix and specialty stores like Whole Foods.
This keto and low-carb-friendly recipe combines the earthy goodness of fresh spinach with the rich, buttery flavor of quail eggs. This quick and easy dish delivers essential nutrients and gourmet appeal with minimal effort, perfect for breakfast, brunch, or a light dinner.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the finely chopped red onion and sauté for 2–3 minutes until soft and translucent.
Add the chopped broccoli to the skillet and cook for 2–3 minutes, stirring occasionally.
Gradually add the spinach, tossing it in the skillet until it wilts completely (about 1–2 minutes).
Sprinkle a pinch of salt over the vegetables and stir to combine.
Push the sautéed vegetables to one side of the skillet to create space.
Crack the quail eggs directly into the skillet, cooking them sunny-side up or to your desired doneness (about 1–2 minutes).
Transfer the cooked vegetables to a plate. Carefully place the quail eggs on top.
Sprinkle the ground pumpkin seeds over the dish for added crunch and flavor, and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.