Egg Spinach And Tomato Scramble Recipes

SCRAMBLED EGGS WITH SPINACH AND TOMATOES

Steps:

• Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.

EGG SPINACH AND TOMATO SCRAMBLE RECIPE

Steps:

• 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. The edges here 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.

EGGS WITH SPINACH AND TOMATOES

Steps:

• In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES

Steps:

• Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
• Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
• Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE

Steps:

• Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
• Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.