Ingredients for Spinach Tomato Scramble
- 2 large eggs
- 2 large egg whites
- 1 tablespoon olive oil
- 1 cup chopped Roma tomatoes
- 2 cups baby spinach leaves
- 2 ounces crumbled feta cheese
- ½ cup chopped walnuts
- salt and freshly ground black pepper, to taste
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How to Make Spinach Tomato Scramble
- Whisk together 2 large eggs and 2 large egg whites in a bowl. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 cup of chopped Roma tomatoes to the skillet and sauté for 2-3 minutes, until slightly softened.
- Pour the egg mixture into the skillet and scramble gently until the eggs are softly set, about 2-3 minutes.
- Add 2 cups of baby spinach leaves and stir for 30 seconds. Turn off the heat, cover the skillet, and let it sit for 1 minute to allow the spinach to wilt.
- Divide the scramble evenly between two plates. Top each serving with 1 ounce of crumbled feta cheese and 1/4 cup of chopped walnuts.
- Season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
30g
Carbs
1g