Scrambled Eggs Tomatoes and Spinach recipe for breakfast. Healthy fluffy scrambled eggs in a pan on the stove top, with vegetables on toast.
Scrambled Eggs Tomatoes and Spinach
A Healthy easy scrambled eggs with tomatoes and spinach and mushrooms on toast for a delicious breakfast or brunch. A No Bake stove top recipe idea that can easily apply for a supper, lunch or dinner option for the family. Filling and tasty with the vegetables with a cup of coffee or tea. There is so many ways to create different scrambled eggs with tasty additions options.
Is it okay to eat spinach and egg together?
Yes, you can eat eggs and spinach together with other ingredients for a filling and healthy meal. Eggs are high in protein and will keep you full longer, plus provides you with energy. Spinach and other veggies have nutrients in.
What is the secret ingredient to add to scrambled eggs?
To make fluffy scrambled eggs add a little water and butter or ghee. A measure of one tablespoon of water per egg and one teaspoon of soft butter per egg. Whisk together and cook. You can add milk or cream to the eggs to scramble which add different rich flavors to the scramble eggs.
What is the trick to scrambled eggs?
- Crack your eggs correctly, on a flat surface.
- salt and pepper the eggs in the bowl then whisk them
- add you measures of water, or milk or sour cream
- using a fork mixes them better
- keep heat on medium
- Add the butter then the eggs to the non stick pan, mix gently
- let them start to cook and using an egg lifter gently push them around to that the eggs cook all round.
- Place on a dish and let stand for a minute or two.
- Garnish and serve.
Ingredients
- eggs
- butter or ghee (ghee does not burn)
- water or milk or cream
- mushrooms
- onion
- spinach leaves
- tomato
- salt and pepper
4 eggs
tomato
spinach
mushroom
onion
butter or ghee
How To
In a large bowl break open the eggs, in the bowl. Add the water (as per recipe attached)and salt and pepper and whisk them together until light and fluffy.
Cut the mushrooms into slices and chop the onions into small pieces. Then sauté them in a little butter or ghee, adding the spinach leaves and stir them all up. Only cook them until just tender.
As they will now be incorporated into the scrambled eggs and butter to cook together. We do not cook them with the eggs as they need to be slightly cooked so not to be raw. The eggs cook quit quickly.
Chop some tomatoes take the pips out, and add these into the scrambled eggs at the beginning of the cook. Other wise they will make the mixture to watery. (view the recipe for the egg mix ingredients)
Toast a piece of bread, and serve on a plate garnished with some cooked spinach leaves for a delicious breakfast or a brunch.
A wholesome healthy scrambled eggs with vegetables for any meal you want to serve the family. Great to serve for a large family on holidays or weekends. (obviously double or triple the recipe)
Super easy and simple way to serve a meal with protein and veggies that is filling and very healthy.
Make a delicious coffee or tea or hot chocolate to go with the meal.
Get this amazing Cinnamon Hot Chocolate and Marshmallows for cold days.
Recommendations
(click the highlighted heading for the recipe)
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Scrambled Eggs Tomatoes and Spinach
Scrambled Eggs Tomatoes and Spinach recipe for breakfast. Healthy fluffy scrambled eggs in a pan on the stove top, with vegetables on toast.
- Prep Time: 15 min
- Cook Time: 8 min
- Total Time: 23 min
- Yield: 2 1x
- Category: Meals, supper or lunch, dinner
- Method: Stove top No Bake
Ingredients
- 4 eggs
- 4 tablespoons of water or milk or cream
- 4 teaspoons of soft butter or ghee. (ghee does not burn)
- 4 button mushrooms, sliced
- 1 onion, chopped
- 1 red tomato, pips taken out and chopped in pieces, (so not to be to watery in the eggs)
- 1 cup of baby spinach leaves
- salt and pepper
Instructions
- In a large bowl break open the eggs, in the bowl.
- Add the 4 tablespoons of water (you can use milk or cream) it depends on what you prefer. But water makes fluffier eggs. Also add the salt and pepper. Mix well with a fork.
- Clean and cut and chop the vegetables, mushrooms, and tomato and onion. Wash the spinach leaves.
- In a warm pan with a little butter or ghee, sauté the onion, mushrooms and the spinach until tender. Then add your 4 teaspoons butter or ghee and the egg mix. Mix this mixture together well.
- Let the eggs cook on medium heat. Adding the tomato to the mix. Then using a egg lifter or spatula, gently mix them. The uncooked eggs should cook this way. Only cook the scrambled eggs until all the whites and egg yolk mix is just cooked.
- Toast your piece of bread to go with the breakfast and boil the kettle for a hot coffee.
- Place the scramble eggs and veggies on the plate, with the toast and serve with your favorite hot drink.
- Makes a healthy and filling breakfast or brunch. As well as a meal for lunch or dinner.
Notes
- you may add mushroom with onion
- use bacon and tomato
- cooked mince or ground meats
- other vegetables that are vesatile
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