Scrambled Eggs With Basil Spinach Tomatoes Recipes

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SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES



Scrambled eggs with basil, spinach & tomatoes image

Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast

Provided by Good Food team

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 6

1 tbsp rapeseed oil , plus 1 tsp
3 tomatoes , halved
4 large eggs
4 tbsp natural bio yogurt
⅓ small pack basil , chopped
175g baby spinach , dried well (if it needs washing)

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.

Nutrition Facts : Calories 297 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium

SCRAMBLED EGGS WITH SPINACH AND TOMATOES



Scrambled Eggs with Spinach and Tomatoes image

Enliven your morning scrambled eggs with spinach and cherry tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

4 large eggs
Salt and pepper
2 teaspoon olive oil
1/2 cup spinach
1/2 cup cherry tomatoes (halved)
2 toasted pita halves

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.

Nutrition Facts : Calories 283 g, Cholesterol 423 g, Fat 19 g, Fiber 3 g, Protein 16 g, Sodium 319 g

SCRAMBLED EGGS AND TOMATOES



Scrambled Eggs and Tomatoes image

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Steps:

  • In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  • Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

EGGS WITH SPINACH AND TOMATOES



Eggs with Spinach and Tomatoes image

This bright breakfast is loaded with vegetables, so you get an early start on eating well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 teaspoons olive oil, divided
1 cup grape or cherry tomatoes
1 bunch spinach, stems removed
Salt and pepper
2 large eggs

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.

Nutrition Facts : Calories 277 g, Fat 20 g, Fiber 4 g, Protein 17 g, SaturatedFat 5 g

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL



Creamy Cheesy Scrambled Eggs with Basil image

Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.

Provided by Elisa Stamm

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 6

4 eggs
3 tablespoons sour cream
½ cup shredded mozzarella cheese
salt and pepper to taste
2 teaspoons butter
1 tablespoon minced fresh basil

Steps:

  • Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 2.5 g, Cholesterol 410.3 mg, Fat 23 g, Protein 20.2 g, SaturatedFat 11.3 g, Sodium 432.7 mg, Sugar 1.1 g

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE



Spinach & Tomato Scrambled Egg With Feta Cheese image

A tasty, low cal breakfast. I like cooking the veggies a little before adding the egg as it releases the flavors more.

Provided by Marg CaymanDesigns

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 5

2 tablespoons petite diced tomatoes, drained or 2 tablespoons fresh diced tomatoes
1/4 cup fresh spinach
1 egg
1 -2 tablespoon reduced-fat feta cheese
salt & pepper

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.

Nutrition Facts : Calories 73.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 76.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 6.5

SCRAMBLED EGGS OVER FRESH SLICED TOMATOES AND BASIL



Scrambled Eggs over Fresh Sliced Tomatoes and Basil image

A simple and quick low fat, healthy breakfast of Scrambled Eggs over Garden fresh sliced Tomatoes and Basil. Add if you want even a healthier version go for just egg whites.

Provided by Rita1652

Categories     Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 3

2 eggs
1 tomatoes
4 basil leaves

Steps:

  • Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water.
  • Heat pan, spray Pam, add the mixture.
  • Cook until of creamy consistency, stirring and scraping from bottom of the pan.
  • Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.

Nutrition Facts : Calories 171.8, Fat 10.2, SaturatedFat 3.2, Cholesterol 423, Sodium 146.6, Carbohydrate 6, Fiber 1.9, Sugar 4, Protein 13.9

TOMATO, BASIL & PARMESAN SCRAMBLED EGGS



Tomato, basil & Parmesan scrambled eggs image

Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

Provided by Bill Granger

Categories     Breakfast, Main course

Time 10m

Number Of Ingredients 7

1 plum tomato
butter
1 tbsp grated parmesan (or vegetarian alternative)
2 large free range eggs
cream
toasted ciabatta , to serve
a few torn basil leaves

Steps:

  • Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

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