64 Scrambled Egg with Tomato and Spinach * *

64 Scrambled Egg with Tomato and Spinach * *

64 Scrambled Egg with Tomato and Spinach * *

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64 Scrambled Egg with Tomato and Spinach * *

INGREDIENTS

  • 2/3-1 cup of tomatoes, coarsely chopped
  • 1/2 cup of baby spinach leaves
  • 3-4 eggs
  • A pinch of salt
  • A dash of olive oil

DIRECTIONS

Step 1
Beat the eggs well and add a little bit of salt.
Step 2
Heat the olive oil in a medium-sized pan over medium heat. First stir-fry the tomatoes until they’re soft. Then add the beaten eggs, gently folding them over a couple times. Finally fold in the baby spinach. When the eggs are cooked all the way through, take them out of the pan and serve.