EGG SPINACH AND TOMATO SCRAMBLE RECIPE
Eggs Spinach and Tomato Scramble Recipe makes a quick and delicious breakfast or brunch!
Provided by Robyn Stone | Add a Pinch
Categories Breakfast
Time 7m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 88 kcal, Carbohydrate 3 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 186 mg, Sodium 98 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE
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
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
SPINACH TOMATO SCRAMBLE
Make and share this Spinach Tomato Scramble recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together eggs and egg whites and set aside.
- Heat olive oil in large skillet over medium-high heat.
- Saute Roma tomato until slightly tender.
- Add egg mixture and scramble until eggs are soft set.
- Add baby spinach leaves, stir for 30 seconds, turn off heat and cover skillet for one minute.
- Portion on two plates and top with feta cheese and chopped walnuts.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1, Fat 20.1, SaturatedFat 6, Cholesterol 230.4, Sodium 399.3, Carbohydrate 5, Fiber 1.7, Sugar 2.5, Protein 15.3
SCRAMBLED EGGS WITH SPINACH AND TOMATOES
Enliven your morning scrambled eggs with spinach and cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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
SPINACH-MUSHROOM SCRAMBLED EGGS
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
EGGS WITH SPINACH AND TOMATOES
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
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
SCRAMBLED EGGS AND TOMATOES
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
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
FRESH TOMATO PARMESAN SCRAMBLE
This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.
Provided by FrackFamily5 CA->CT
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
- Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
- Cook until the eggs are set but still slightly moist, about 5 minutes.
Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 187.8 mg, Fat 5.8 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 440.3 mg, Sugar 2.8 g
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