Fluffy Spinach and Egg Custard
Super Easy Spinach and Egg Custard Recipe
This is a super simple spinach and egg custard, made using the same method as my broccoli egg custard! I tend to make this one more often. It’s perfect for a quick breakfast; just mix it with rice for your child’s morning meal. The delicate texture and nutritious spinach are a wonderful combination.
Main Ingredients
- 3 Eggs
- 1 bunch Fresh Spinach
- 1/4 Onion
- 1 Tbsp Soy Sauce for Seasoning (Yeondu, or Guk-ganjang if unavailable)
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Finely mince the 1/4 onion. Mincing it finely will ensure a smoother texture, rather than having large chunks.
Step 2
Wash the spinach thoroughly under running water, making sure to clean the roots. After rinsing off any soil, chop it into bite-sized pieces, about 1 to 2 cm long.
Step 3
Prepare a microwave-safe bowl or heat-resistant dish with some depth. Crack 3 fresh eggs into the bowl. Whisk them gently to combine the yolks and whites.
Step 4
Whisk the eggs until smooth, then add half a cup of water (about 100ml) to adjust the consistency. Add 1 tablespoon of ‘Yeondu’ (a Korean seasoning sauce) for a savory flavor. If you don’t have Yeondu, a small amount of ‘Guk-ganjang’ (Korean soup soy sauce) can be used as a substitute. Taste and adjust the seasoning as needed.
Step 5
Add the minced onion and chopped spinach to the egg mixture and gently stir. Place the bowl in the microwave and cook for approximately 6 to 7 minutes. Cooking times can vary depending on your microwave’s wattage, so it’s best to check for doneness. The custard should puff up and be set. Insert a toothpick; if it comes out clean, it’s ready! For higher wattage microwaves, you might need to slightly adjust the time.
