Spinach-Tomato Scrambled Eggs
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Ingredients
- 1½ cups grape tomatoes, halved
- 1 clove garlic, minced
- 2 tsp olive oil, divided
- 1 (5-oz) pkg baby spinach
- 8 large eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp dried basil
Instructions
- Cook tomatoes and garlic in 1 tsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until tomatoes are tender, stirring occasionally. Add spinach; cook 1 minute or until wilted.
- Whisk together eggs, salt, pepper, and basil.
- Add 1 tsp oil and eggs to skillet; reduce heat to medium. Cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set.
Side Dish Ingredients
- 4 (1-oz) slices whole-grain sandwich bread, toasted
- 2 oranges, cut into sections
Side Dish Instructions
- Serve toast and fruit alongside eggs.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
192
|
109
|
301
|
| Fat (g) | 12 | 1 | 13 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 6 | 21 | 27 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 460 | 109 | 569 |
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