Eggs Spinach and Tomato Scramble Recipe makes a quick and delicious breakfast or brunch!
For the past few months, I’ve heard so many references to having a work uniform to remove any need to have to think of what to wear to work and be able to think of more creative things. Just this week while watching the new John Stamos show, Grandfathered, the son in the show referred to his hoodie, t-shirt and pants as his uniform.
I totally get why it would be a relief when getting dressed each day and boy, would it ever save on the cost of clothes! Like that shirt and those pants? Okay, buy seven of them and you are done. I’m just not sure how good I’d be at that. Most likely it would last for less than a week and there I’d have seven of the same outfit staring at me in my closet instead! Ha!
What I do have though is a breakfast and/ or lunch uniform.
You see, if I can’t decide what I want for breakfast or lunch one day, I turn to this egg, spinach and tomato scramble recipe. While I don’t make it everyday, I make sure to keep these ingredients on hand for those days when I just can’t decide on anything else.
Ready in less than 10 minutes, it makes for a quick, protein and veggie packed breakfast or lunch that keeps me going without a whole lot of fuss or thought.
That’s a uniform that makes perfect sense to me.
Here’s my Egg Spinach and Tomato Scramble recipe. I hope you love it as much as I do!
Egg Spinach and Tomato Scramble Recipe
- olive oil
- 2 cups fresh spinach
- 6 grape tomatoes
- 2 large eggs
- 1 tablespoon water
- salt and pepper to taste
- 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.