Scrambled Eggs with Spinach and Tomatoes Recipe
This scrambled eggs recipe with spinach and tomatoes is a light, healthy option perfect for breakfast or brunch. It's packed with protein, fresh veggies, and savory flavors, making it ideal for days when you want a nutritious, quick, and satisfying meal. The recipe is vegetarian, gluten-free, and easily customizable.
Ingredients
- 1 Tbsp Olive Oil or Butter
- 1 Cup Fresh Spinach
- 1/2 Cup Ripe Tomatoes diced
- 3 Large Eggs
- 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- Optional: 2 Tbsp Feta Cheese
Instructions
- Heat olive oil or butter in a skillet over medium heat.
- Add diced tomatoes to the skillet and sauté for 2 minutes.
- Add spinach and cook until wilted, about 1–2 minutes.
- Beat the eggs in a bowl with salt and pepper. Pour into the skillet.
- Stir gently until the eggs are set but still soft, about 2–3 minutes.
- Serve hot and garnish with crumbled feta cheese, if desired.
Notes
- Variations: Add diced onions, mushrooms, or bell peppers for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave.
Nutrition Information
- Calories: 286 kcal
- Protein: 17 g
- Carbohydrates: 7 g
- Fat: 22 g
- Fiber: 2 g
- Vitamin A: 2769 IU
- Vitamin C: 17 mg
- Calcium: 220 mg
- Iron: 3 mg