Scrambled Eggs with Spinach and Tomatoes Recipe
A quick, nutritious vegan breakfast with protein-rich eggs, vibrant vegetables, and a perfect balance of flavor and color.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 cup fresh spinach chopped
- 1/2 cup cherry tomatoes halved
- 1 small onion diced
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: fresh herbs like chives or parsley
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté onions until translucent, about 3 minutes.
- Add spinach and cherry tomatoes; cook 1–2 minutes until wilted.
- Whisk eggs with salt and pepper in a bowl.
- Pour eggs over vegetables, stirring gently to scramble.
- Cook until eggs are softly set but still creamy.
- Garnish with fresh herbs and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 35%
- Vitamin C: 30%
- Vitamin K: 25%
- Calcium: 8%
- Iron: 12%
Tips to Enhance Flavor
- Add a pinch of smoked paprika or chili flakes for subtle heat.
- Use vegan butter for extra richness and creamy texture.
- Fold in mushrooms or zucchini for variety and added nutrients.
- Serve with whole-grain toast to increase fiber content.
- Sprinkle fresh herbs just before serving for aromatic freshness.