Scrambled Eggs with Tomato, Onion and Spinach


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


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!





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