Cheesy Scrambled Eggs with Spinach and Tomatoes
Fluffy scrambled eggs mixed with melted cheese, fresh spinach, and juicy tomatoes for a quick and delicious breakfast.
5 min
Prep
10 min
Cook
4
Serves
260
Calories
Macros · per serving
19g protein
4g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 1 cup cheddar cheese
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1/4 cup milk
- 2 tablespoons butter
- salt — to taste
- black pepper — to taste
Instructions
- 1
Crack the eggs into a bowl, add milk, salt, and black pepper, and whisk until well combined.
- 2
Heat butter in a non-stick skillet over medium heat until melted.
- 3
Add the cherry tomatoes and cook for 2 minutes until slightly softened.
- 4
Add the baby spinach and cook for another minute until wilted.
- 5
Pour the egg mixture into the skillet and let it sit for a few seconds until it starts to set around the edges.
- 6
Gently stir the eggs with a spatula, pushing them from the edges to the center.
- 7
When the eggs are about half-cooked, sprinkle the cheddar cheese evenly over the top.
- 8
Continue to gently stir the eggs until they are cooked to your desired consistency and the cheese is melted.
- 9
Serve immediately.
Cook it this week.
NeatEat plans Cheesy Scrambled Eggs with Spinach and Tomatoes — and the rest of your week — around your budget, groceries included.