By ashley park
Wash the spinach under cold water and pat dry with a paper towel. Finely chop the spinach and set aside.
Dice the small tomato into small cubes and set aside.
In a medium bowl, crack the 2 large eggs. Add 1/4 tsp of salt and 1/8 tsp of pepper. Use a fork or a whisk to beat the eggs until well combined.
In a non-stick skillet, heat 1 tsp of olive oil over medium heat.
Add the chopped spinach to the skillet and sauté for 1-2 minutes until wilted, stirring occasionally.
Add the diced tomato to the skillet with the spinach, and cook for another 1-2 minutes, stirring gently.
Pour the beaten eggs over the spinach and tomato mixture in the skillet.
Using a spatula, stir the eggs gently, pulling the eggs across the pan as they cook, until they are softly scrambled, about 2-3 minutes.
Meanwhile, toast the whole-grain bread slice in a toaster until golden brown.
Once the eggs are cooked to your desired doneness, remove the skillet from the heat.
Place the toasted whole-grain bread on a serving plate and spoon the scrambled eggs with spinach and tomato on top. Serve immediately.
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features large eggs, spinach, small tomato and other delicious ingredients. Contains 280 calories total.
Wash the spinach under cold water and pat dry with a paper towel. Finely chop the spinach and set aside.
Dice the small tomato into small cubes and set aside.
In a medium bowl, crack the 2 large eggs. Add 1/4 tsp of salt and 1/8 tsp of pepper. Use a fork or a whisk to beat the eggs until well combined.
In a non-stick skillet, heat 1 tsp of olive oil over medium heat.
Add the chopped spinach to the skillet and sauté for 1-2 minutes until wilted, stirring occasionally.
Add the diced tomato to the skillet with the spinach, and cook for another 1-2 minutes, stirring gently.
Pour the beaten eggs over the spinach and tomato mixture in the skillet.
Using a spatula, stir the eggs gently, pulling the eggs across the pan as they cook, until they are softly scrambled, about 2-3 minutes.
Meanwhile, toast the whole-grain bread slice in a toaster until golden brown.
Once the eggs are cooked to your desired doneness, remove the skillet from the heat.
Place the toasted whole-grain bread on a serving plate and spoon the scrambled eggs with spinach and tomato on top. Serve immediately.
Calories per Serving: 280
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