Scrambled Eggs with Spinach and Tomatoes

Not your sad, rubbery hotel breakfast buffet scramble! These eggs are packed with colorful veggies that'll make your cells do a happy dance while your taste buds forget they ever needed sugar. Plus, it's pretty enough for the 'gram without any fancy chef skills required. 🍳

Prep Time: 5 minutes (even if you're still half asleep)

Cook Time: 8 minutes (the sweet spot between raw and rubber)

Dietary Tags: Vegetarian, Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 707 | Protein: 25g | Carbs: 34g | Fat: 49g | Fiber: 12g | Sugar: 5g

Ingredients

• 2 large eggs (organic and free-range if you want to feel morally superior)
• 1 cup fresh spinach, chopped (Popeye would approve)
• 1/2 cup cherry tomatoes, halved (the ones that actually taste like tomatoes, not watery imposters)
• 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 1/4 avocado, sliced (because everything is better with avocado)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (if it's smoking, you've gone too far).
2. Add spinach and cook until wilted, about 1 minute (watch it shrink like your patience for this sugar detox).
3. Add cherry tomatoes and cook for another minute (just until they start to burst with flavor).
4. In a bowl, whisk eggs with salt and pepper (put some muscle into it).
5. Pour eggs into the skillet with vegetables (it should sizzle satisfyingly).
6. Stir gently with a spatula until eggs are softly set (the key word is SOFTLY – overcooked eggs are a crime).
7. Serve immediately with sliced avocado on the side (because we're fancy like that).