Scrambled Eggs with Spinach and Tomatoes
A delightful and nutritious breakfast of scrambled eggs mixed with fresh spinach and tomatoes, perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- 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, seasoning them with salt and pepper to taste.
- Pour the egg mixture into the warm skillet.
- Stir in the spinach and diced tomatoes as the eggs begin to set at the edges.
- Continue cooking, stirring occasionally, 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
For a creamier result, consider adding a splash of milk or cream before whisking your eggs. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://breakfastrecip.com/scrambled-eggs-spinach-tomatoes/