Spinach and Tomato Egg Scramble
Fluffy scrambled eggs folded with wilted spinach and juicy burst tomatoes. A quick, protein-packed breakfast that comes together in under 15 minutes with simple pantry staples.
For 2 servings
- prep
Crack and whisk the eggs.
1.Crack 4 large eggs into a mixing bowl.2.Add a pinch of salt and a pinch of black pepper.3.Whisk vigorously for 30 seconds until yolks and whites are fully combined and slightly frothy. - saute · ~2 min
Sauté the tomatoes.
1.Melt butter in a non-stick skillet over medium heat.2.Add diced tomato and cook for 1 to 2 minutes until just softened and beginning to release their juices. - saute · ~1 min
Wilt the spinach.
1.Add the chopped spinach to the skillet.2.Stir and cook for about 1 minute until the leaves are just wilted but still vibrant green. - fry · ~3 min
Cook the scrambled eggs.
1.Reduce the heat to medium-low.2.Pour the whisked eggs evenly over the vegetables in the skillet.3.Let them set for about 20 seconds, then gently push the cooked curds from the edges toward the center with a silicone spatula.4.Continue folding and stirring gently for 2 to 3 minutes until the eggs are just set but still soft and slightly creamy.TIPRemove the skillet from the heat while the eggs still look slightly wet — carryover cooking will finish them on the plate. - serve
Serve immediately.
Divide the scramble between two plates and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the eggs until just frothy to incorporate air for fluffier curds.
- 2Cook tomatoes only until they begin to release juice to avoid a watery scramble.
- 3Add spinach in batches if needed to fit the pan.
- 4Use a silicone spatula for gentle folding to keep curds tender.
- 5Remove from heat when eggs are still slightly wet to prevent overcooking.
- 6Season with salt only at the end to avoid drawing out moisture from eggs.
Adapt it for your goals.
Cheesy
Sprinkle 1/4 cup shredded cheddar or feta over the eggs just before they finish cooking for a richer, savory version.
low oilLow-oil
Replace butter with a non-stick cooking spray or a teaspoon of olive oil to reduce fat while keeping the vegetables tender.
spicy southwestSpicy southwest
Add a small diced jalapeño or a pinch of red pepper flakes with the tomatoes for a mild heat that pairs well with the spinach.
veganVegan
Use 1 cup of crumbled firm tofu instead of eggs, and sauté with 1/4 teaspoon turmeric for color; omit butter and use olive oil.
Why this is on our healthy list.
High in Protein
Four large eggs provide about 24 grams of complete protein to support muscle repair and satiety.
Rich in Iron and Vitamin K
Fresh spinach contributes iron for healthy blood and vitamin K for bone health, making this a nutrient-dense choice.
Packed with Lycopene
Cooked tomatoes release lycopene, a potent antioxidant linked to heart health and reduced inflammation.
Low in Carbohydrates
This scramble is naturally low in carbs, making it suitable for low-carb or keto-friendly meal plans.
Frequently asked questions
Cook on medium-low heat and remove the pan while the eggs are still slightly wet—carryover heat finishes them to a soft, fluffy texture.
