Nutritional yeast, available at natural-food stores, adds a Parmesan-like finish to this satisfying breakfast or brunch dish.

Alex Glasscock and Sue Glasscock
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Recipes adapted with permission from the publisher, Rizzoli USA, from "The Ranch at Live Oak Cookbook" by Alex Glasscock and Susan Glasscock. Copyright © 2015

Nutrition Facts

182 calories; fat 12g; saturated fat 3g; cholesterol 279mg; fiber 3g; protein 11g; carbohydrates 9g; sodium 316mg; iron 3mg; calcium 89mg.