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
- Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
- Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
- Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
- Add the spinach and then stir fry for 30 seconds.
- 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.
- Transfer to a serving plate. Serve with toast.
- Share and enjoy!
Nutrition Information
Serving size: 4
