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:

Quickview
202k Calories
6g Protein
18g Total Fat
3g Carbs
10% Health Score
Limit These
Calories
202k
10%

Fat
18g
28%

  Saturated Fat
3g
21%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
163mg
55%

Sodium
283mg
12%

Get Enough Of These
Protein
6g
14%

Vitamin K
157µg
150%

Vitamin A
3475IU
70%

Vitamin E
3mg
22%

Folate
86µg
22%

Selenium
13µg
20%

Vitamin C
15mg
19%

Manganese
0.34mg
17%

Vitamin B2
0.27mg
16%

Phosphorus
114mg
11%

Iron
1mg
10%

Potassium
349mg
10%

Vitamin B6
0.17mg
9%

Magnesium
34mg
9%

Vitamin B5
0.74mg
7%

Vitamin B12
0.39µg
7%

Calcium
59mg
6%

Vitamin D
0.88µg
6%

Zinc
0.81mg
5%

Copper
0.1mg
5%

Fiber
1g
5%

Vitamin B1
0.06mg
4%

Vitamin B3
0.55mg
3%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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