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 – Pinch red pepper flakes – salt and pepper to taste – 4 large eggs – 2 tablespoon shredded cheese or feta *optional

– 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.

– Serve immediately.