By emensah m
Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Season with a pinch of salt and pepper.
Chop the tomatoes into small cubes and set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
Add the baby spinach to the skillet and sauté for another 2 minutes until wilted.
Reduce the heat to low and pour the whisked eggs over the tomato-spinach mixture.
Gently stir the eggs with a spatula, occasionally folding the mixture, until the eggs are fully cooked but still soft, about 3-4 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, dividing the scrambled eggs between two plates.
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This Breakfast Gluten-Free Vegetarian recipe is ready in 15 minutes and features large eggs, baby spinach, medium tomatoes and other delicious ingredients. Contains 250 calories total.
Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Season with a pinch of salt and pepper.
Chop the tomatoes into small cubes and set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
Add the baby spinach to the skillet and sauté for another 2 minutes until wilted.
Reduce the heat to low and pour the whisked eggs over the tomato-spinach mixture.
Gently stir the eggs with a spatula, occasionally folding the mixture, until the eggs are fully cooked but still soft, about 3-4 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, dividing the scrambled eggs between two plates.
Calories per Serving: 250
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