Herbed Scrambled Eggs with Tomato & Spinach

Creamy scrambled eggs enriched with milk and French herbs, served with soft tomato and spinach for a quick yet elegant breakfast.

Herbed Scrambled Eggs with Tomato & Spinach
Plants tomatospinachonionparsleyolive oil
Tags stepwise-resetsavory-breakfastproteinlow-giherbs

Main

  • Eggs — 2
  • Milk — 2 tbsp
  • Tomato — 1 small, chopped
  • Fresh spinach — 1 handful
  • Onion — ¼, finely diced
  • Olive oil — 1 tsp
  • Dried French herb mix (Herbes de Provence or similar) — ½ tsp
  • Salt and pepper — to taste

Steps

  1. Heat olive oil in a small non-stick pan over medium heat.
  2. Add onion and cook gently for 1–2 minutes until soft.
  3. Stir in tomato and spinach; cook until spinach just wilts.
  4. In a bowl, whisk eggs with milk, herbs, salt, and pepper.
  5. Pour the egg mixture into the pan and stir slowly from the edges toward the centre.
  6. Cook until softly set and creamy — remove from heat while still slightly runny, as the eggs will finish cooking in the pan.
  7. Serve immediately, topped with a few extra herbs if desired.

Variations

Notes