Cheesy Spinach & Tomato Breakfast Scramble

Ingredients

- 4 large eggs
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 cup shredded Cheddar cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grape tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 green onions, finely sliced

Instructions

1. Prepare the Eggs: In a medium-sized bowl, whisk together the 4 large eggs and 1/4 cup of milk until combined and slightly frothy. Set the mixture aside.

2. Heat the Pan: Place a large non-stick frying pan over medium heat. Add 2 tablespoons of butter and allow it to melt completely, swirling the pan to coat the bottom.

3. Cook the Vegetables: Add the 1/2 cup of halved grape tomatoes to the pan. Sauté for about 2 minutes, until they start to soften. Add the 1 cup of chopped spinach and sauté for another minute until just wilted. Remove the vegetables from the pan and set them aside.

4. Scramble the Eggs: Reduce the heat to low. Pour the egg mixture into the same pan. Let the eggs sit for about 30 seconds without stirring, allowing the bottom to set slightly.

5. Combine the Ingredients: Use a spatula to gently stir the eggs, pushing from the edges of the pan toward the center. As the eggs begin to scramble, add the sautéed vegetables back into the pan. Continue to cook, stirring gently until the eggs are cooked through but still creamy, about 3 more minutes.

6. Add Cheese and Season: Sprinkle the 1/2 cup of shredded Cheddar cheese evenly over the scrambled eggs and vegetable mixture. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

7. Finish with Green Onions: Once the cheese has melted, remove the pan from the heat. Garnish with the sliced green onions before serving.

Total Time

PT15M
15 minutes

Type of Dish

Breakfast

Keywords

Scrambled eggs, Cheddar cheese, Spinach, Tomatoes, Green onions, Breakfast, Quick meal, Pan fry, Cheesy scramble, Morning recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 720 calories

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