Scrambled Eggs with Spinach and Tomatoes
February 6, 2025Scrambled eggs with spinach and tomatoes is the perfect go-to breakfast when you need something quick, easy, and healthy.In just a few minutes, you can whip up a delicious meal that’s full of protein, leafy greens, and juicy tomatoes—no fancy ingredients or complicated steps required!
Equipment
- non-stick or cast iron skillet
Ingredients
- 1 tsp avocado oil
- 2 large eggs
- salt and pepper
- ⅛ tsp garlic powder (optional)
- 4 cherry tomatoes, quartered
- 1 handful spinach
Instructions
- Crack the eggs into a small bowl. Whisk the eggs with a fork until fully combined and there are no obvious streaks of unmixed whites or yolks. Add a healthy pinch of salt and pepper and the optional garlic powder. Mix to combine, then set aside.2 large eggs, salt and pepper, ⅛ tsp garlic powder
- Heat a non-stick or cast-iron skillet over medium-low heat. Once heated, add the oil and swirl to coat.1 tsp avocado oil
- Add the quartered tomatoes to the heated pan and cook for about 1–2 minutes, until they start to soften. Then, add the spinach and stir until wilted, about 1 minute.4 cherry tomatoes, quartered, 1 handful spinach
- Bring the heat down to low, then add the whisked eggs to the pan. Let them sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center
- Continue stirring occasionally until the eggs are fully cooked but still soft and fluffy. This should take about 2–3 minutes.
- With the spatula, gently transfer the scrambled eggs to a plate. Serve hot with a side of toast or avocado. Enjoy!