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Avocado and Spinach Scramble

Serves 6


  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 ripe Avocado, sliced  
  • 5 Eggs, beaten
  • 3 Cups shredded Muenster cheese, reduced fat if possible
  • ¼ Teaspoon Salt
  • 1/8 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  4. Add avocado slices to the top of the mixture.
  5. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. 

IBD-AID Phases II, and III (as tolerated)

For IBD-AID Phase I, may need to pureed onion and spinach (as tolerated)