Scrambled Egg with Spinach, Tomato and Onion
½ sweet onion, chopped
¾ cups vegetable broth
8 ounces frozen spinach
1 tomato, chopped
Balsamic Vinegar to taste
Salt to taste
2 eggs
Splash of milk
Cooking spray
Place onion in saute pan with ¼ cup broth. Cook over medium low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.
Add eggs and milk to small bowl and scramble with fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!
One serving, 297 calories
