Scrambled Eggs with Spinach and Tomatoes
A delightful blend of fluffy eggs, vibrant spinach, and juicy tomatoes, perfect for breakfast or a light dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup of fresh or frozen spinach
- 1/2 cup of diced tomatoes
- 1/4 cup of shredded cheese
- Salt to taste
- Pepper to taste
- Optional: herbs like basil or chives for garnish
Instructions
- Preheat your skillet over medium heat.
- Whisk together the eggs and season them with salt and pepper.
- Pour in the egg mixture once the skillet is warm.
- Stir in the spinach and diced tomatoes as the eggs begin to set.
- Cook until the eggs are fully cooked but remain moist.
- Sprinkle the shredded cheese on top and allow it to melt.
- Serve hot, garnished with fresh herbs if desired.
Notes
Use a non-stick skillet for easier cleanup. Avoid overcooking the eggs to maintain a soft texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg