Scrambled Eggs with Tomato, Onion, and Spinach
Prep time
Cook time
Total time
Serves: 4
  • 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!
Nutrition Information
Serving size: 4
Recipe by Panlasang Pinoy at