Description
Scrambled Eggs with Basil, Spinach & Tomatoes is a simple yet impressive dish combining protein-rich eggs with vibrant vegetables and aromatic herbs, perfect for a quick and nutritious meal.
Ingredients
Scale
- 4 large eggs
- 4 tablespoons natural bio yogurt (Greek yogurt works well too)
- 1 tablespoon + 1 teaspoon olive oil, divided
- 3 tomatoes, halved (cherry or Roma tomatoes are excellent)
- ⅓ small pack of fresh basil, chopped (about 2–3 tablespoons)
- 175g baby spinach, dried well after washing
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
- Optional: 2 tablespoons grated Parmesan cheese
Instructions
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- Add the halved tomatoes cut-side down and cook for 2-3 minutes until they start to soften and release their juices.
- Push the tomatoes to one side of the pan, add the remaining 1 teaspoon of oil, and add the spinach.
- Cook the spinach for 1-2 minutes until just wilted, stirring occasionally.
- Season the vegetables with a pinch of salt and pepper, then transfer to a plate and keep warm.
- In a bowl, whisk the eggs with the yogurt until well combined. Season with salt and pepper.
- Wipe the same pan clean if needed, then return to medium-low heat.
- Pour in the egg mixture and let it sit for about 30 seconds.
- Using a wooden spoon or silicone spatula, gently pull the eggs from the edges toward the center, creating large, soft curds.
- Continue cooking for 1-2 minutes, stirring occasionally, until the eggs are mostly set but still slightly creamy.
- Add the cooked vegetables and chopped basil to the pan, folding them gently into the eggs.
- Remove from heat when the eggs are just set but still glossy – they’ll continue cooking slightly from residual heat.
Notes
- Low and slow cooking ensures creamy, tender eggs.
- Remove eggs from heat when slightly underdone; they will continue to cook off the heat.
- Season vegetables and eggs separately for better flavor.
- Refrigerate leftovers in an airtight container for up to 2 days and reheat gently.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: N/A
- Sodium: N/A
- Fat: 15
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 2
- Protein: 14
- Cholesterol: N/A