Health

Blistered Tomato and Spinach Scramble

tomato-spinach-scramble Photo: Sara Remington

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 6 cups lightly packed spinach leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh thyme
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • Nutritional yeast, optional

Preparation


1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.

2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.

3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.


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  • Yield: Serves 4

Nutritional Information

Calories per serving: 182
Fat per serving: 12g
Saturated fat per serving: 3g
Cholesterol per serving: 279mg
Fiber per serving: 3g
Protein per serving: 11g
Carbohydrate per serving: 9g
Sodium per serving: 316mg
Iron per serving: 3mg
Calcium per serving: 89mg

Good to Know

Nutritional yeast, available at natural-food stores, adds a Parmesan-like finish to this satisfying breakfast or brunch dish.
Recipes adapted with permission from the publisher, Rizzoli USA, from "The Ranch at Live Oak Cookbook" by Alex Glasscock and Susan Glasscock. Copyright © 2015