Super Creamy Soft Scrambled Eggs with Spinach and Tomatoes

soft scrambled eggs mixed with spinach and tomatoes on waffles

These creamy soft scrambled eggs are made with butter and then mixed with baby spinach and fresh tomato. Fluffy and buttery, these eggs are amazing over crispy toasted waffles, on a bagel sandwich or alongside fresh fruit!


Units Scale
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon unsalted butter
  • 1/4 cup chopped baby spinach
  • 1/4 cup chopped fresh tomato
  • Waffles, Toast or Bagel (optional)


  1. Crack the eggs into a small bowl with the salt and scramble them with a fork or small whisk and add the salt. 
  2. Add the egg mixture to a nonstick pan with the butter and place on the stovetop over medium low heat.
  3. Cook the eggs while stirring the egg continuously, making sure to scrape the bottom of the pan so the eggs do not stick and burn. Cook the eggs until they are set, but still shiny and slightly runny. 
  4. Remove the eggs off of the heat and stir in the spinach and tomato.
  5. Serve eggs over waffles, toast or bagel if desired.

Keywords: soft scrambled eggs, waffles and scrambled eggs