Vegetarian Scrambled Eggs with Spinach and Tomatoes

Start your morning on a flavorful note with this vibrant and protein-packed recipe for Vegetarian Scrambled Eggs with Spinach and Tomatoes. Perfectly fluffy eggs are whisked with a splash of milk and seasoned to perfection, then gently cooked alongside juicy cherry tomatoes and nutrient-rich fresh spinach for a burst of color and flavor in every bite. A drizzle of olive oil and a sprinkle of fresh parsley bring a light, Mediterranean-inspired touch to this wholesome dish. Ready in just 20 minutes, this quick and easy breakfast or brunch option is full of nutritious ingredients and can be served as-is or paired with crusty bread or avocado for an extra dose of deliciousness. Enhance your meals with this simple yet satisfying vegetarian scramble that’s sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 2 cups fresh spinach
• 1 cup cherry tomatoes
• 2 teaspoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by preparing the vegetables: Rinse the spinach thoroughly under cold water and pat it dry. Halve the cherry tomatoes. Finely chop the fresh parsley.

Step 2

In a medium bowl, crack the eggs and add the milk. Whisk vigorously until the mixture is well combined and light, then season with salt and black pepper.

Step 3

Heat the olive oil in a non-stick skillet over medium heat.

Step 4

Once the oil is shimmering, add the halved cherry tomatoes to the skillet and sauté them for about 2-3 minutes until they start to soften.

Step 5

Add the spinach to the tomatoes in the skillet, gently stirring until the spinach is wilted, about another 2 minutes.

Step 6

Reduce the heat to low and pour the egg mixture over the spinach and tomatoes.

Step 7

Let the eggs settle for a moment before stirring gently with a spatula. Continue to cook, stirring occasionally, until the eggs are just set but still slightly runny, about 4-5 minutes.

Step 8

Stir in the chopped parsley and cook for another minute until the eggs are fully cooked to your preference.

Step 9

Remove from heat and serve immediately, garnished with any extra parsley if desired.

Nutrition Facts

Serving size	(477.7g)

Amount per serving	% Daily Value*
Calories	593.3

Total Fat 49.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 746.7mg	0%
Sodium 1531.5mg	0%
Total Carbohydrate 14.2g	0%
Dietary Fiber 3.6g	0%
Total Sugars 5.4g
Protein 28.0g	0%

Vitamin D 173.0IU	0%
Calcium 236.8mg	0%
Iron 7.1mg	0%
Potassium 745.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 18.4%

Carbs: 9.3%