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Scrambled Eggs with Tomato, Onion, and Spinach

Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Servings: 4
Author: Vanjo Merano


  • 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


  • Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
  • Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
  • Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
  • Add the spinach and then stir fry for 30 seconds.
  • 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.
  • Transfer to a serving plate. Serve with toast.
  • Share and enjoy!


Serving: 4g