Sun-Dried Tomato and Spinach Scramble with Cheese

5 from 1 vote

This is an easy and delicious breakfast scramble that can be made either low or high fat, depending on your needs.

Course Breakfast

Cuisine American

Keyword american, breakfast, dairy-free, eggs, nut-free, spinach, sun-dried tomato, tomato, vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 308kcal

Author Jenny Ross

4 eggs 6 eggs for high-fat
8 ounces egg whites from a carton (I like to use the ones from a carton so I do not waste egg yolks) omit for high-fat
salt and pepper to taste
1 teaspoon butter or oil from the packed tomatoes, use 1 tablespoon for high-fat
2 cups baby spinach fresh
3 tablespoons sun-dried tomatoes chopped (if packed in olive oil, squeeze well to remove as much as possible for low-fat)
1/2 cup reduced-fat Mexican cheese or full-fat for high-fat, or your favorite dairy-free alternative for dairy-free

Get Recipe Ingredients

Whisk together the eggs and egg whites with a generous pinch of salt.
Heat the butter or oil in a large nonstick pan over medium-high heat and when melted, stir in the whisked eggs. Cook over low heat, stirring to form large curds. Cook to desired doneness and stir in the spinach, cook until just wilted and stir in the sun-dried tomatoes and cheese. Season to taste with salt and pepper and serve immediately.

Protein:Energy Quotient [calories]: 1.14

Made with full fat ingredients: Calories: 365 cal, Carbs: 7g, Fiber: 2g, Fat: 27g, Protein: 25g, Protein:Energy Quotient [calories]: 0.66