These creamy scrambled eggs with spinach and tomato are fluffy and perfect for breakfast. Serve these soft scrambled eggs over crispy toasted waffles, on a bagel sandwich or alongside fresh fruit!
Crack the eggs into a small bowl with the salt and scramble them with a fork or small whisk and add the salt.
Add the egg mixture to a nonstick pan with the butter and place on the stovetop over medium low heat.
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.
Remove the eggs off of the heat and stir in the spinach and tomato.
Serve eggs over waffles, toast or bagel if desired.
Notes
Eggs are delicate, so you have to be careful to cook them properly or they will cook too long and become burnt and rubbery. Here are some tips to make sure your soft scrambled eggs come out perfect, every time:
The key is to cook them low and slow! It may take a bit longer, but trust me, it will be worth it!
Constantly stir your eggs to make sure they don't sit on the pan too long and burn or overcook.
There is carry over cooking that happens when making eggs, so make sure you take the scrambled eggs off the heat when they are still a bit runny, but set. They will continue cooking a bit afterward.
Substitutions and Variations
Dairy Free - Use dairy free or plant based butter substitute.
Cheesy - Replace the spinach and tomato with shredded cheddar or swiss cheese.
Meat - Try adding diced ham, cooked bacon or breakfast sausage.
Veggies - Substitute the tomato and spinach for chopped scallions, asparagus or sweet or hot peppers.
Herbs - Try chopped fresh chives, basil, oregano or parsley.