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Scrambled Eggs with Spinach and Tomatoes
Soft, creamy scrambled eggs tossed with vibrant spinach and juicy tomatoes for a nutritious meal.
Ingredients
Method
- Cut cherry tomatoes in half.
- Heat a medium sized pan on medium-low. Spray with 1/3 of a second of olive oil spray. Add the tomatoes
- Add the spinach, cook until it wilts but does not burn.
- While the pan is warming up, whisk the eggs in a medium sized bowl and add a pinch of salt.
- Add the egg mixture to the pan.
- Scramble the eggs with a spatula until they are cooked through.
- Allow the scrambled eggs to cool, and enjoy!
Notes
| Nutrient | Amount |
| Calories | 259 |
| Calories from fat | 150 |
| Calories from saturated fat | 55 |
| Total Fat | 16.7 g |
| Saturated Fat | 6.1 g |
| Trans Fat | 0.1 g |
| Polyunsaturated Fat | 3.0 g |
| Monounsaturated Fat | 6.0 g |
| Cholesterol | 650 mg |
| Sodium | 233 mg |
| Potassium | 601 mg |
| Total Carbohydrate | 7.3 g |
| Dietary Fiber | 2.5 g |
| Sugars | 9.9 g |
| Protein | 21.2 g |
