About this recipe:Easy, healthy, filling- in short, a great breakfast dish. Feel free to use ordinary tomatoes if you can't find the prettier cherry tomatoes.
30g baby spinach leaves, torn
fresh spinach leaves
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder
1/8 teaspoon ground nutmeg
salt and pepper to taste
Directions Prep:3min › Cook:3min › Ready in:6min
Put olive oil in pan. Put in eggs like you would scrambled eggs. When eggs are just a bit runny still add mushrooms, garlic and fresh spinach. Spinach will shrink. Add as much as you would like for personal preference. Then add cherry tomatoes and saute for a bit and you're on your way...so simple, and good. Salt and pepper to taste.
In a bowl, beat the eggs and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt and pepper.
In a small frying pan coated with cooking oil spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip and continue cooking 2 to 3 minutes. Reduce heat to low and continue cooking 2 to 3 minutes or to desired doneness.