Scrambled Eggs with Tomato, Onion, and Spinach
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Scrambled Eggs with Tomato, Onion, and Spinach
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 eggs
- 1 medium plum tomato cubed
- 1 medium yellow onion sliced
- 1 cup baby spinach
- a pinch of salt
- a pinch of ground black pepper
- 2 tablespoons cooking oil
- 2 tablespoons butter
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Instructions
- Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
- Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
- Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
- Add the spinach and then stir fry for 30 seconds.
- Pour-in the beaten egg. Cook one side until it starts to set. Gently scrape the the eggs from one end of the pan going towards the center using either a spatula or wooden spoon. Repeat the process until soft curds form.
- Transfer to a serving plate. Serve with toast.
- Share and enjoy!
Nutrition Information
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Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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