Scrambled Eggs with Tomato, Onion, and Spinach

Scrambled Eggs with Tomato, Onion, and Spinach

Ingredients

• 4 eggs
• 1 medium plum tomato, cubed
• 1 medium yellow onion, sliced
• 1 cup baby spinach
• a pinch of salt
• a pinch of ground black pepper
• 2 tablespoons cooking oil
• 2 tablespoons butter

Instructions

1. Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
2. Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
3. Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
4. Add the spinach and then stir fry for 30 seconds.
5. Pour-in the beaten egg. Cook one side until it starts to set. Gently scrape the the eggs from one end of the pan going towards the center using either a spatula or wooden spoon. Repeat the process until soft curds form.
6. Transfer to a serving plate. Serve with toast.
7. Share and enjoy!

Nutrition Information

Serving size: 4