Scrambled Eggs with Spinach and Tomatoes

5 from 4 votes

Scrambled Eggs with Spinach and Tomatoes

This scrambled eggs with spinach and tomatoes recipe is a delicious way to begin your day with a satisfying dish. Prepared with fresh spinach and cherry tomatoes, it's a flavorful choice for your morning meal.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, brunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 216kcal

Author: Nicole Durham

Cost: Recipe $2.25 / Serving $1.13

Equipment

Ingredients

1 tablespoon olive oil ($0.14)
1 clove garlic, minced ($0.05)
⅓ cup cherry tomatoes, halved or quartered ($0.99)
1 cup fresh spinach leaves ($0.21)
4 large eggs ($0.60)
1 pinch red pepper flakes, about ⅛ teaspoon ($0.01)
salt and ground black pepper, to taste
2 tablespoon shredded cheese or feta, optional ($0.25)

US Customary - Metric

Instructions

Heat oil. Heat the olive oil in a medium skillet over medium heat until shimmering.
Sauté aromatics. Add the garlic and cook for about 30 seconds, until fragrant.
Cook vegetables. Add the cherry tomatoes and spinach. Cook until the spinach is wilted and the tomatoes are softened.
Add eggs. Crack the eggs directly into the pan and gently stir to combine with the vegetables.
Season and finish. After about 30 seconds, add the red pepper flakes, salt, pepper, and cheese if using. Continue cooking, stirring gently, until the eggs are cooked to your preferred doneness.
Serve. Remove from heat and serve immediately.

Notes

Cooking time. Scrambled eggs typically take 5 to 7 minutes total over medium heat.
Substitutions. Roma or grape tomatoes work well in place of cherry tomatoes. Thawed, well-drained frozen spinach can replace fresh.
Egg options. Use 6 to 8 egg whites for a lighter version.
Storage. Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a little butter or oil.

Nutrition