Scrambled Eggs with Tomato, Onion, and Spinach is a simple, nutritious breakfast that’s quick to prepare and satisfying. A slice or two of toast on the side makes it a complete meal, and I like to enjoy it with a cup of black coffee. It’s the kind of breakfast that gives you steady energy to start the day.
This version is similar to Pinoy scrambled eggs but uses spinach and skips garlic powder and green onions. Both approaches are tasty, so feel free to choose the one you prefer. You can also customize the texture by whisking in half a cup of milk with the eggs for creamier curds, or by increasing the butter to 4 tablespoons and omitting the cooking oil for a richer result.
Try this Scrambled Eggs with Tomato, Onion, and Spinach for an easy, flavorful breakfast. Enjoy!
Scrambled Eggs with Tomato, Onion, and Spinach
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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
Instructions
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Crack the eggs into a bowl. Season with a pinch of salt and ground black pepper, then beat until smooth. Set aside.
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Heat the cooking oil and butter in a nonstick pan, making sure the surface is evenly coated.
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Add the cubed tomato and sliced onion. Sauté over medium heat for 2 to 3 minutes, until the onion softens.
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Add the baby spinach and stir-fry for about 30 seconds until wilted.
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Pour in the beaten eggs. Let them sit briefly until the edges start to set, then gently scrape the eggs from the edges toward the center with a spatula or wooden spoon. Continue folding and scraping until soft curds form and the eggs are cooked but still moist.
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Transfer the scrambled eggs to a serving plate and serve with toast.
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Share and enjoy!