Scrambled Eggs with Spinach and Tomatoes
A quick and nutritious breakfast dish transforming scrambled eggs with fresh spinach and tomatoes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup of spinach (fresh or frozen)
- 1/2 cup of diced tomatoes
- 1/4 cup of shredded cheese (your favorite type)
- Salt and pepper to taste
- Optional: herbs like basil or chives for garnish
Instructions
- Preheat your skillet over medium heat.
- Whisk together the eggs while seasoning them with salt and pepper.
- Pour the egg mixture into the warm skillet.
- Stir in the spinach and diced tomatoes as the eggs begin to set.
- Continue cooking until the eggs are fully set yet remain moist.
- Top with the shredded cheese and allow it to melt beautifully.
- Serve hot, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
Find it online: https://www.tastysavvy.com/scrambled-eggs-spinach-tomatoes/