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Recipe details
Spinach, Tomato, Egg & Cheese Scramble
A tender, easy stovetop scramble made with eggs, salt, chopped tomato, baby spinach, and shredded cheese.
≈ 117 kcal/100 g · ≈ 223 kcal/serving
10 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
eggs100 g
salt1.5 g
small tomato, chopped60 g
baby spinach, chopped15 g
cheese, shredded14 g
cooking spray1 g
Cookware and utensils
nonstick frying pan
spatula
mixing bowl
knife
cutting board
measuring spoons
measuring cup
Directions
01
Coat the nonstick frying pan with cooking spray.
Products
cooking spray — 1 g
Action
coat
Time
1 min
Temperature
medium-low heat, approximately 150°C / 300°F
02
Crack the eggs into the pan.
Products
eggs — 100 g
Action
crack
Time
1 min
Temperature
medium-low heat, approximately 150°C / 300°F
03
Sprinkle the salt over the eggs.
Products
salt — 1.5 g
Action
sprinkle
Time
1 min
Temperature
medium-low heat, approximately 150°C / 300°F
04
Scramble the eggs together with a spatula.
Products
eggs — 100 g; salt — 1.5 g
Action
scramble
Time
2 min
Temperature
medium-low heat, approximately 150°C / 300°F
05
Add the chopped tomato, chopped baby spinach, and shredded cheese to the eggs.
Products
small tomato, chopped — 60 g; baby spinach, chopped — 15 g; cheese, shredded — 14 g
Action
add
Time
1 min
Temperature
medium-low heat, approximately 150°C / 300°F
06
Scramble the vegetables and cheese together with the eggs.
