– 4 large eggs
– 1 cup fresh spinach, chopped
– 1 large tomato, diced
– 1 tablespoon olive oil
– 1 tablespoon butter
– Salt, to taste
– Black pepper, to taste
1. In a medium-sized mixing bowl, crack the eggs and whisk them until the yolk and whites blend smoothly. Add a pinch of salt and black pepper to season the eggs, giving them a delightful kick of flavor. Set the bowl aside.
2. Heat a large skillet over medium flame and add the olive oil. Allow the oil to shimmer before tossing in the diced tomatoes. Saute the tomatoes for about 2 minutes until they start to soften and release their natural juices.
3. Once the tomatoes are slightly tender, add the chopped spinach to the skillet. Gently sauté the spinach until it wilts, absorbing the flavors from the tomatoes and creating a beautiful contrast of vibrant colors.
4. Remove the skillet from the heat and transfer the cooked tomatoes and spinach to a plate, making sure to keep the skillet handy.
5. Return the skillet to the stove and melt the butter over low-medium heat. Swirl the melted butter around the skillet, ensuring it evenly coats the surface.
6. Pour the whisked eggs into the skillet and let them sit undisturbed for a few seconds. As the edges of the eggs start to set, gently stir them, allowing the uncooked portion to move towards the center.
7. Gradually incorporate the sautéed tomatoes and spinach into the eggs. The vibrant veggies will infuse their aromas into the eggs, offering an explosion of fresh flavors.
8. Continue stirring until the eggs are cooked to your desired consistency, making sure not to overcook them. Remember, the secret to perfect scrambled eggs lies in their soft and creamy texture.
9. Once cooked, transfer the scrambled eggs with spinach and tomatoes to a serving plate. Garnish with a sprinkle of freshly ground black pepper for an added touch of elegance.
## Tips and Variations:
– For an extra burst of tanginess, add a tablespoon of crumbled feta cheese to the scrambled eggs towards the end of cooking.
– Include a handful of sliced mushrooms alongside the tomatoes for a delightful umami flavor.
– Serve the dish with a side of whole-grain toast or a warm tortilla for a heartier meal.
Scrambled Eggs with Spinach and Tomatoes is more than just a breakfast staple; it is an embodiment of simplicity and nourishment. The vibrant colors and harmonious combination of flavors truly make it a dish for all occasions. Whether you are seeking a wholesome breakfast, a light lunch, or a comforting dinner, this recipe promises to satisfy. Enjoy the magic that unfolds when fresh ingredients meet fluffy scrambled eggs – and let this dish create new memories for you and your loved ones.
Serving Size 1 serving (54g)Servings Per Recipe 24
Amount Per Serving
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrate 20g
Dietary Fiber 0g
Vitamin A 2%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
I try and eat eggs on the daily.“It’s little tips like this that keep me from getting bored with eggs.”
Main Courses > Delicious Scrambled Eggs with Spinach and Tomatoes Recipe