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Scrambled eggs with spinach and tomato
I tried a new method for these scrambled eggs: Cracking the eggs directly into the pan and 'scrambling' them once they were over the heat, then cooking them slowly. It seems a little scary to scramble them in the pan, but trust me, it's worth it (and there's one less dish to clean). Eat the spinach-tomato mixture on the side (as pictured) or feel free to combine it with the eggs.
Click here to see Recipe SWAT Team: Everyday Eggs.
- 2 tablespoons extra-virgin olive oil
- ½ a red onion, sliced
- One 9-ounce bag fresh spinach
- Handful of grape tomatoes, sliced lengthwise
- Salt and freshly ground black pepper, to taste
- Pinch of red chile flakes (optional)
- 6 eggs
- Sprig of fresh thyme, for garnish (optional)
Add 1 tablespoon oil to a large pan over medium heat. When hot, add the onions, and cook, stirring occasionally until soft (but not browned), about 5 minutes. Then add the tomatoes and cook for 2 minutes more, or until the tomatoes start to soften a little. Add the spinach, tossing to combine with the onions and tomatoes until all the leaves are covered with a little oil and juice. Cook for another 5-7 minutes, until wilted and tender, seasoning with salt and pepper to taste. (If the spinach is done before the eggs, then bring the heat to low and partially cover to keep warm.)
Meanwhile, add the remaining oil to a small sauté pan over medium heat, adding the chile flakes if using. When hot, crack the eggs directly into the pan. Once all the eggs are in, immediately stir, breaking up the yolks. Season with salt and pepper, and lower the heat to medium-low. Cook for about 10 minutes, or until they've reached your desired level of doneness. Season for taste, and serve alongside, or mixed with the spinach-tomato mixture. Garnish with the thyme sprig, if using.
HEAT oven to 450°F. COAT large nonstick skillet with cooking spray HEAT over medium heat until hot.
BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs — until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
PLACE flatbreads on baking sheets lightly BRUSH tops with oil if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper if desired. SPRINKLE evenly with Italian cheese blend.
BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with red pepper if desired. CUT each pizza into FOUR pieces. SERVE immediately.
Curried Eggs with Spinach--> 3.25
This original recipe was created by Chef Das in partnership with Tastemade.
HEAT a 10″ skillet over medium heat. ADD olive oil and onion. SAUTE until onions are translucent. STIR in garlic, cooking for a minute more. STIR in curry paste and tomatoes. ADD the water. BRING to a simmer and cook for 2 minutes. STIR in the spinach a handful at a time.
When the spinach has wilted and tomatoes have blistered slightly, (add more water by the Tbsp., if pan is to dry) carefully CRACK eggs on top of the mixture. SIMMER over medium/low heat.
COVER and COOK until the egg whites are set.
REMOVE from heat. GARNISH with salt, cilantro and lemon wedges. SERVE with toast, pita or your favorite cooked grains.
Ultra Creamy Scrambled Eggs
Four reasons to love this scrambled egg recipe:
- These eggs are luxurious and irresistibly creamy, thanks to the choice/amount of milk, cooking method, and most notably, the goat cheese stirred in off the heat. Serious Eats offers a full rundown on liquids and cooking method if you’d like to learn more.
- This recipe is versatile. Change up your mix-ins to use up the languishing veggies in your vegetable drawer. If they’re the type of leafy green or soft veggie that cooks quickly (like arugula, mushrooms, or zucchini), just cook them until tender in place of the spinach. If you’d rather roast your vegetables or use leftover cooked vegetables, simply stir them in with the goat cheese at the end.
- This recipe is foolproof. If you have been disappointed by your scrambled eggs in the past, I’m confident you’ll love these. Cooking over medium-low offers you more time to decide when to remove the eggs from the heat. Even if you accidentally overcook your eggs a bit, the goat cheese is so creamy that it’ll make up for it.
- This protein-rich main dish comes together in under 25 minutes. And you’ll spend less than 10 minutes standing at the stove. Serve it with toast and maybe the simplest of side salads, and you’ll be eating happy.
Please let me know how you like this recipe in the comments! I love to hear how my recipes turn out in your kitchen.
Looking for more scrambled egg recipes? Here are a few delicious options:
Faster Scrambled Eggs & Veggies Recipe
When I decided to do a TERRAfit challenge, I knew I needed to find some new fast and filling healthy lunch ideas. Otherwise, the afternoons were going to be rough! I love this quick dish as a healthy breakfast or lunch. I usually like to have my healthy protein shake for breakfast, so these scrambled eggs have become a new go-to for me as an easy lunch.
There’s some good protein going on and a full serving of veggies too. I often have a hard time getting enough veggies, so this is a nice and easy to way to incorporate them.
You can choose nearly any veggies you want to, but I like using spinach, tomato, and bell peppers. Use what you’ve got! If you want a spicy kick in there, you could use some jalapeno too.
I just chop it all up, then add about a cup’s worth of the veggies to the beaten eggs. Store any extra veggies in the fridge for another meal or for more scrambled eggs the next day or two. The veggies should keep well for a few days, so prep several servings at one time to save yourself more time later on.
Throw it all in a microwave-safe bowl and cook it in the microwave for a minute or two, until the eggs are set. Love how fast and easy it is! Of course, if you prefer not to use a microwave, you can pour it all into a 10-inch skillet and cook it on the stove top. Either way it is easy and delicious.
I don’t feel like I’m on a “diet” when I get to eat this for lunch. I feel satisfied and ready to go. It is pretty simple, but it works!
This recipe is slightly adapted from TERRAfit.
If you want to learn more about TERRAfit fitness challenges, email us at seekingwellness at fabulesslyfrugal dot com or text us at 208-907-OILS.
/>I love this chef’s knife! Affordable and very highly-rated!
Spinach Mushroom Scrambled Eggs Recipe
A nutritious scramble made by adding spinach and mushroom - a great way to begin your day.
Spinach Mushroom Scrambled Eggs is a protein rich breakfast. Make it more nutritious by adding Spinach and Mushroom to it. Spinach comes at the top of the ranking list for nutrient richness. It is a very good source of dietary fiber, phosphorus, Vitamin B1 and Zinc. Mushrooms belong to the fungi kingdom though they are not vegetables, they provide several important nutrients. Naturally grown foods like mushrooms decrease the risk of obesity, diabetics, heart diseases and promotes a healthy complexion and hair. This nutrient-rich breakfast is easy to prepare and serve a healthy breakfast for your family.
Serve the protein rich Spinach Mushroom Scrambled Eggs with Whole Wheat Rosemary Focaccia Bread Recipe on the side and a glass of Carrot Pineapple Orange Juice Recipe.
Easy and quick. Next time I would add onions and garlic and might top with sauteed mushrooms.
I have now made this numerous times. As others have indicated, it can serve as a base to which you can add a variety of things. I usually sauté onions and garlic, then add spinach, and then the eggs ect.
The simplicity of this offers great taste. So easy and quick to make. I used Cayenne Pepper as a sub for pepper flakes. The great thing is you can add what you like to the base of eggs and spinanch.
Been throwing this together since my school days (long, long ago) as a quick breakfast before scooting out the door. Never really considered it a "recipe." I always sauté some onions & garlic before adding the spinach, and use whatever cheese I have on hand. Cheddar, jack, or mozzarella all work beautifully, and have a much better melting quality than Parmesan. I also add Italian sausage sometimes. Very versatile basic recipe that is easily adaptable and ALWAYS comes out delicious and filling. Good for breakfast, lunch or dinner.
Very easy, and yummy. Next time I would increase the number of eggs to three, as it was heavy on the spinach. I think it's good as it is, but adding some tomatoes or garlic as other reviewers suggested might also be tasty.
Absolutely delicious! Super quick and simple, it was ready in about 10 or so minutes. My only suggestion would be to add the tomatoes like another review suggested as well as adding garlic to help boost the flavor since it can be a little bland. I sautéed an onion and added about 3 and a half tablespoons of parmesan to help boost the flavor even more. Would definitely make this again.
I tried this recipe and it is so good. It's simple and very easy to do when you don't know what to cook!
Made the recipe exactly as directed. Yummy but a bit bland. Second time I made it by sauteing in the olive oil a clove of minced garlic and a few cherry tomatoes cut in half. Then continued as directed. It just added a little extra flavor. In my opinion the garlic and tomato additions takes it from a 3 fork rating to a 4 fork.
Very easy and tasty. Would be equally good with parmesan or feta cheese!
I'm a high school student and this recipe was so easy to make. I can absolutely see myself making this in the morning before school. It takes five minutes and requires very little. I do recommend chopping the spinach up a little and watch how much pepper flakes you add! (speaking from experience while drinking a glass of milk)
(fork rating didn't work: I give this 3 forks!) This was really good quick and easy. Tips: chop spinach really well first and cut spinach amount in half - I found it to be too much and I left out the red pepper flakes but will use them next time because it was a bit bland without.
Greek Scrambled Eggs With Tomato & Feta (Strapatsada)
Ever tried scrambled eggs with tomato? If not, you’re missing one of the best breakfasts ever! And if you did, I bet you haven’t tried them this way. This Greek scrambled eggs recipe aka Strapatsada in Greek, yields the most soft and fluffy eggs. With a delicious sweetness from the tomato, and a nice contrast from the salty feta cheese.
And if adding feta cheese to your eggs sounds strange to you, I dare you to also try these scrambled eggs with feta cheese and french fries. And see that adding feta makes the most flavorful scrambled eggs ever!
Since we do not usually have breakfast at home in Greece (only if we pass by a bakery and buy some type of pie like a sweet Bougatsa or a salty Tiropita), we usually cook this scrambled eggs either for lunch on dinner.
Tomato Scrambled Eggs
Toss them on top of some rustic grilled bread drizzled with a bit of Greek olive oil and some dried oregano and have yourself a very yummy and most appetizing dinner that’s ready in 5 minutes tops!
As for making them, it couldn’t be easier. Using only 4 ingredients all fresh like eggs, feta, fresh tomato, and extra virgin Greek olive oil. Since the ingredients are so few it’s important to use quality ones (same goes for every recipe that uses only a handful of ingredients).
Grated Tomato Scrambled Eggs Recipe
So try and pick a ripe and sweet tomato for this recipe. This is one of the reasons this dish is the best to make during summer when tomatoes are in season.
Or you can do like I do, and blend lots of tomatoes (in a blender) during August when they are the sweetest, and then store that juice in small plastic water bottles in the freezer to use in the winter. You can use it to make this dish, or add some extra flavor to any other tomato sauce or soup you want.
And I know I know…, why am I telling you this now? At the end of January? Well, because I probably won’t have the time to do so in the summer, since I’ll be cooking my self in our 40 °C degrees hot restaurant kitchen.
So after you picked that nice and sweet tomato, grate it with a hand grater, and then cook it in a non-stick pan, along with some olive oil and a pinch of salt and pepper. Wait until all juices drain (you don’t want your scrambled eggs to be all watery) then add the feta cheese crumbled into big chunks, cook for a minute (without letting it melt completely). Turn heat off, and pour in the beaten eggs. Stir until nice and fluffy and serve. So easy right?
How To Make Greek Scrambled Eggs
Okay, so I hope you’re ready now to dig into some Greek-scrambled-egg-goodness. Can’t wait to hear your thoughts in a comment.
Even when I was little I loved spinach.Especially the way my grandma use to make it with beschamel(white) sauce and garlic.Haven't tried it with eggs like here but think could go very well:)
I love scrambled eggs and with spinachs look amazing! gloria
Hi Aarthi, thank you for visiting my blog, please see there's a translator on the upper right side, besides you can write to me in English, no problem. I like your recipes, I have a couple with Indian roasted millet, maybe you'd want to take a look at them. We'll read each other!
Healthy simple scrambled egg recipe..yummy!!
Nice, quick, healthy breakfast item
@Dzoli…Wow spinach with white sauce will be awesome …I have a paste recipe which uses spinach in white sauce and lots of cheese in it..…YUMO…You should try this this is perfect..
@Rumana Rawat yes dear it is healthy
@Hamaree Rasoi ,julie…thanks dear..
This eggs and spinach is nice but I think I would want at least one yolk in it.
@anthony..yes you can add whole eggs in this too…
I already made this twice! It's a great way to use all the egg whites that are left after baking. I usually used them in other cakes and desserts, but this is much quicker. It's also a good ways to vary our weekend breakfasts (we always have eggs at weekends). I added a pinch of chilli flakes to make it a bit spicier.
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This surprisingly light meatloaf is absolutely delicious. Wilted spinach, meat, flavorings, and fresh breadcrumbs are tossed together, patted into a loaf pan, topped with bacon, and baked.
When CHOW’s Jill Santopietro made this recipe for the first time in the CHOW Cooks from Books video series, she had some ideas for changing it up—so this is her version. Plus, in its original form in The Essential New York Times Cookbook, it was called Meat and Spinach Loaf—not a very appealing name! We recommend serving with some classic Garlic Roasted Potatoes.
Game plan: To make the fresh breadcrumbs, cut or tear the bread into rough 1-inch pieces. Place them in a food processor fitted with a blade attachment and process to the desired texture, about 1 minute.
You’ll need to make the tomato sauce before you begin, if using.
Tips for Beef, Eggs, Bacon, and Pork
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.