This scrambled eggs with spinach and tomatoes recipe is a perfect way to start your day on a healthier note. Made with fresh spinach and cherry tomatoes, this savory dish is one packed full of nutrition.
I love the combination of spinach and tomatoes like in my Creamy Tilapia and Spinach with Cherry Tomatoes and I love the combination of spinach and eggs like in my Crustless Veggie Quiche, but combining tomatoes and eggs isn't something I usually think of doing unless it's in a quiche or casserole.
While this scrambled eggs spinach tomatoes combination may have been out of my comfort zone, it was worth stepping out and trying something new because this combination is a hit!
This dish is prepared in a matter of minutes and only takes a handful of ingredients too. Minimal dirty dishes and effort but maximum health potentials. Even more so if you just use egg whites.
- Olive Oil
- Cherry Tomatoes
- Fresh Spinach
- Red Pepper Flakes
- Salt and Pepper
- Cheddar or Feta Cheese *optional
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to make scrambled eggs with spinach and tomatoes with these simple step-by-step instructions:
Heat your olive oil in a frying pan over medium heat until sizzling.
Add garlic to the pan and stir for about 30 seconds until fragrant.
Saute your tomatoes and spinach until the spinach is nicely wilted.
Add your eggs to the pan and stir everything together.
After about 30 seconds you can add in the red pepper flakes, salt, pepper, and cheese
Continue cooking until the eggs are cooked to your liking.
Egg Whites only. You can make this recipe using egg whites only to make it a little heart-healthier if desired. I recommend using 6-8 egg whites to help make sure that there is plenty for this dish.
Different tomatoes. Don't have cherry tomatoes? Diced Roma tomatoes or colorful grape tomatoes will also work well.
Canned or frozen spinach. If you don't have fresh spinach, frozen or canned will work in a pinch just make sure that they're thawed, rinsed, and drained well so that they aren't adding too much extra moisture into the eggs.
🍴 Recipe Tips
This healthy spinach scrambled eggs recipe is a delicious burst of savory flavor and can easily be customized to your liking. If desired you can make this vegetable scrambled eggs recipe with additional veggies like soft cooked squash, mushrooms, or onions.
These eggs are best enjoyed when made fresh and warm. That said, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat slowly in a pan on the stove with a little pad of butter to help rehydrate the eggs as they warm up.
Yes, nutritionwise we are talking about a lot of great nutrients like vitamins, proteins, and amino acids, but the flavors are also great. You have a rich smooth egg and a tangy fresh tomato working well together to create a harmony of savory flavors.
This is completely optional whenever you make scrambled eggs. I never add in any milk just because I like the texture better without. If you choose to add in milk, you will want to use no more than 1 tablespoon of milk per egg so that the fluffy structure isn't broken down.
It will take about 5-7 minutes to cook your scrambled eggs to perfection but the time can vary depending on the temperature of the pan. You want your eggs to no longer look slimy but to not be browned either. They should be fluffy and hold shape and not be leaking excess liquid onto the plate as this is a sign that they weren't cooked fully.
More great recipes to check out soon
- Eggos Waffles French Toast
- Crustless Veggie Quiche
- Small Batch Cinnamon Rolls (Dairy Free, Egg Free)
- Puff Pastry Egg Tart
- Instant Pot Hard Boiled Eggs
- Southern Deviled Eggs
Scrambled Eggs with Spinach and Tomatoes
- 1 Tablespoon olive oil
- ⅓ cup cherry tomatoes halved or quartered
- 1 clove fresh garlic minced
- 1 cup fresh spinach leaves
- 1 Pinch red pepper flakes (⅛ teaspoon)
- salt and pepper to taste
- 4 large eggs
- 2 Tablespoon shredded cheese or feta *optional
- Heat your olive oil in a medium-sized skillet over medium heat until sizzling.
- Add garlic to the pan and stir for about 30 seconds until fragrant.
- Saute your tomatoes and spinach until the spinach is nicely wilted.
- Add your eggs to the pan and stir everything together.
- After about 30 seconds you can add in the red pepper flakes, salt, pepper, and cheese
- Continue cooking until the eggs are cooked to your liking.
- Serve immediately.