Creamy Tomato and Spinach Scrambled Eggs with Whole Wheat Toast
Quick and energizing scrambled eggs with fresh spinach, diced tomatoes, and a touch of cream, served with toasted whole wheat bread for a satisfying breakfast.
Ingredients
- •4 large eggs
- •2 tablespoons milk or light cream
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon unsalted butter
- •1/4 cup diced fresh tomatoes (about 1 small tomato)
- •1 cup fresh baby spinach
- •4 slices whole wheat bread
- •Optional: 1/4 cup shredded cheddar cheese
Dietary Info
Instructions
- 1
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy. If using, stir in the shredded cheddar cheese.
- 2
Heat the butter in a non-stick skillet over medium heat until melted and shimmering. Add the diced tomatoes and cook for 1-2 minutes until slightly softened.
- 3
Add the fresh baby spinach to the skillet with the tomatoes. Cook, stirring frequently, until the spinach wilts down, about 1-2 minutes.
- 4
Pour the egg mixture into the skillet over the vegetables. Let the eggs set for about 30 seconds without stirring. Then, gently push the cooked portions from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- 5
Continue to cook, gently stirring and folding, until the eggs are mostly set but still slightly moist and creamy. Do not overcook. While the eggs are cooking, toast the whole wheat bread.
- 6
Serve the creamy tomato and spinach scrambled eggs immediately with the whole wheat toast on the side.
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