Eggs with Spinach and Tomatoes

Rating: 3.95 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This bright breakfast is loaded with vegetables, so you get an early start on eating well.

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Ingredients

Directions

  • In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.

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Reviews (2)

20 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Anonymous
Rating: 5 stars
11/22/2014
Sarah is the consummate chef. I never get tired of these recipes she offers. I Cr 13:8a, Love never fails !
Anonymous
Rating: Unrated
11/21/2014
I LIKE the new format for recipes — EXCEPT for the video links in the middle of the photos of the recipe. PLEASE, PLEASE, PLEASE RE-locate the video link to just below the photo. PS. The link video link included in the e-mail for this recipe took one to RASPBERRY STUFFED FRENCH TOAST. Thank You.
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