Scrambled Eggs with Spinach and Tomatoes
Brighten up your breakfast routine with this wholesome and flavorful recipe for Scrambled Eggs with Spinach and Tomatoes, a quick and nutritious dish ready in just 20 minutes! Featuring fluffy eggs perfectly seasoned with salt and pepper, fresh spinach, juicy cherry tomatoes, and a touch of creamy milk, this recipe offers a vibrant burst of color and taste with every bite. Sautéed in olive oil and finished with a hint of butter for richness, these scrambled eggs are soft and indulgent while packed with vitamins and antioxidants from the veggies. Ideal for busy mornings or a light brunch, this dish is as satisfying as it is simple to prepare. Pair it with crusty bread or enjoy it on its own for a protein-packed start to your day! Keywords: scrambled eggs recipe, spinach and tomato breakfast, fluffy scrambled eggs, healthy breakfast ideas.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Wash the spinach thoroughly under cold water and pat dry with a clean towel. Set aside.
Rinse the cherry tomatoes and slice them in half.
In a medium bowl, break the eggs and beat them with the milk, salt, and black pepper until fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften.
Add the spinach to the skillet, stirring gently, and cook until just wilted, approximately 1 minute.
Remove the tomatoes and spinach from the skillet and set aside on a plate.
Add the butter to the same skillet, letting it melt over low heat.
Pour the beaten egg mixture into the skillet, letting it sit undisturbed for about 1 minute until it begins to set at the edges.
Using a spatula, gently pull the eggs from the edges towards the center, allowing the uncooked eggs to flow to the edges.
Continue gently stirring the eggs until they are mostly set but still a little runny, about 3-4 minutes.
Add the sautéed spinach and tomatoes back into the skillet, folding them gently into the scrambled eggs.
Cook for an additional 1-2 minutes until the eggs are cooked to your desired consistency, ensuring they remain soft and creamy.
Serve immediately, dividing the scrambled eggs with spinach and tomatoes onto two plates.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
