Egg Spinach and Tomato Scramble
If you have about 7 minutes to spend in the kitchen, Egg Spinach and Tomato Scramble might be an amazing gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $1.37 per serving, you get a morn meal that serves 2. One portion of this dish contains roughly 7g of protein, 18g of fat, and a total of 203 calories. 9 people have tried and liked this recipe. A mixture of spinach, grape tomatoes, water, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Add A Pinch. Overall, this recipe earns a good spoonacular score of 61%. If you like this recipe, you might also like recipes such as Tomato-Egg Scramble, Egg and Tomato Scramble, and Healthy Spinach, Mushroom and Fetan Egg Scramble.
Servings: 2
Preparation duration: 2 minutes
Cooking duration: 5 minutes
Ingredients:
2 eggs
6 grape tomatoes
olive oil
salt and pepper, to taste
2 cups fresh spinach
1 tablespoon water
Equipment:
frying pan
whisk
wooden spoon
spatula
Cooking instruction summary:
Drizzle olive oil into a nonstick skillet over medium heat. Add spinach and tomatoes and cook until the spinach just begins to wilt. Meanwhile, whisk together eggs and water until foamy. Pour eggs into skillet with spinach.Do not stir the eggs until the sides have begun to turn a lighter shade than the rest of the eggs and have begun to gently pull away from the buttered edges of the pan. Using a silicon spatula or a wooden spoon, gently pull the eggs toward the center of the skillet, bringing large curds with you as you do so. Where you pulled the eggs toward the center will quickly fill with uncooked egg mixture.Continue to pull the curds toward the center of the entire skillet and gently stir the eggs until there is no more visible uncooked eggs. Stir eggs gently and remove from heat. Be sure not to leave eggs on the heat too long as they can quickly overcook and become dry and rubbery.Salt and pepper to taste and serve immediately.
Step by step:
1. Drizzle olive oil into a nonstick skillet over medium heat.
2. Add spinach and tomatoes and cook until the spinach just begins to wilt. Meanwhile, whisk together eggs and water until foamy.
3. Pour eggs into skillet with spinach.Do not stir the eggs until the sides have begun to turn a lighter shade than the rest of the eggs and have begun to gently pull away from the buttered edges of the pan. Using a silicon spatula or a wooden spoon, gently pull the eggs toward the center of the skillet, bringing large curds with you as you do so. Where you pulled the eggs toward the center will quickly fill with uncooked egg mixture.Continue to pull the curds toward the center of the entire skillet and gently stir the eggs until there is no more visible uncooked eggs. Stir eggs gently and remove from heat. Be sure not to leave eggs on the heat too long as they can quickly overcook and become dry and rubbery.Salt and pepper to taste and serve immediately.
Nutrition Information:
covered percent of daily need
