Spinach and Tomato Scrambled Eggs

A low-carb breakfast dish packed with protein and nutrients, made with fluffy scrambled eggs, fresh spinach, and juicy tomatoes.

Steps

Steps: 1. In a bowl, whisk the eggs together with salt and pepper. 2. Heat a non-stick pan over medium heat and add a small amount of cooking oil or butter. 3. Add the spinach leaves to the pan and cook until wilted, about 2 minutes. 4. Add the cherry tomatoes and cook for another minute. 5. Pour the beaten eggs into the pan, stirring continuously until the eggs are fully cooked and scrambled. 6. Remove from heat and season with additional salt and pepper if desired. 7. Serve hot and enjoy!

Ingredients for 1 person: - 2 eggs - 1 cup spinach leaves - 1/2 cup cherry tomatoes, halved - Salt and pepper to taste - Cooking oil or butter for the pan