Tomato Mediterranean Scrambled Eggs for a Quick, Flavorful Start
This Tomato Mediterranean Scrambled Eggs recipe transforms classic scrambled eggs into a quick, flavorful breakfast bursting with Mediterranean flavors.
Equipment
- non-stick skillet
Ingredients
For the Base
- 1 tablespoon vegetable oil substitute with olive oil for a rich flavor
- 1 medium tomato dice into 1/4-inch pieces
- 1 cup spinach fresh spinach is best
- 4 large eggs opt for room temperature eggs
For Flavor
- 1/2 cup feta cheese add right at the end for optimal creaminess
- 1 teaspoon garlic powder adjust to taste
- to taste salt season at the end for precise control
- to taste black pepper season at the end for precise control
Instructions
Directions
- Start by dicing the ripe tomato into 1/4-inch pieces. Measure out a generous handful of fresh spinach and beat your eggs lightly in a bowl until yolks and whites are combined.
- In a non-stick skillet, pour in the vegetable oil and heat over medium heat until it's shimmering—this usually takes about a minute.
- Add the diced tomatoes to the skillet and sauté for about 30 seconds, then fold in the spinach and sprinkle in the garlic powder. Cook until the spinach wilts, which should take just a minute or two.
- Carefully pour the beaten eggs into the skillet. Begin to stir gently with a spatula, ensuring that the eggs mix well with the vegetables as they start to cook.
- When the eggs look slightly wet but are starting to set (approximately 20-30 seconds), crumble the feta cheese on top and fold it in gently to create a creamy texture.
- Remove the skillet from heat just before the eggs are fully cooked—they should still be creamy. Season with salt and pepper to taste, adjusting to your preference.
Notes
Serve with warm pita bread or a side of fresh avocado for an extra burst of flavor.