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Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion

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Course Breakfast
Cuisine American
Servings 1 person
Calories 297 kcal

Ingredients
  

  • ½ cup sweet onion, chopped
  • ¾ cup vegetable broth
  • 8 oz frozen spinach
  • 1 tomato, chopped
  • Balsamic Vinegar to taste
  • Salt to taste
  • 2 eggs
  • Splash of milk

Instructions
 

  • Place onion in a 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 the 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 a small bowl and scramble with a 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!
Keyword breakfast, eggs, gluten-free, keto, low carb, scrambled eggs, skillet breakfast, stir fry, vegetarian, veggie egg skillet