Cheesy Egg and Spinach Scramble
Cheesy Egg and Spinach Scramble
Ingredients
- 8 large eggs
- 1/4 cup oat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
In a medium bowl, whisk together the eggs, oat milk, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min
- 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they begin to soften slightly.
⏱️ 4 min
- 4
Stir in the fresh spinach. Cook, tossing frequently, until the spinach has wilted completely, about 2-3 minutes.
⏱️ 3 min
- 5
Pour the egg mixture into the skillet with the vegetables. Let the eggs set for about 30 seconds without stirring.
⏱️ 1 min
- 6
Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to cook and gently fold the eggs until they are mostly set but still slightly moist.
⏱️ 3 min
- 7
Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the scrambled eggs. Let it sit for 1 minute to allow the cheese to melt slightly.
⏱️ 1 min
- 8
Serve immediately, garnished with additional black pepper if desired.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Egg and Spinach Scramble
- 8 large eggs
- 1/4 cup oat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
In a medium bowl, whisk together the eggs, oat milk, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min - 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they begin to soften slightly.
⏱️ 4 min - 4
Stir in the fresh spinach. Cook, tossing frequently, until the spinach has wilted completely, about 2-3 minutes.
⏱️ 3 min - 5
Pour the egg mixture into the skillet with the vegetables. Let the eggs set for about 30 seconds without stirring.
⏱️ 1 min - 6
Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to cook and gently fold the eggs until they are mostly set but still slightly moist.
⏱️ 3 min - 7
Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the scrambled eggs. Let it sit for 1 minute to allow the cheese to melt slightly.
⏱️ 1 min - 8
Serve immediately, garnished with additional black pepper if desired.