Basil scrambled eggs with wilted spinach and seared baby tomatoes

Start your day with a dish that’s as nourishing as it is delicious. Basil scrambled eggs with wilted spinach and seared baby tomatoes bring classic flavours together for a healthy, balanced breakfast. Packed with plant-based nutrients, high-quality protein, and vibrant colours, this recipe is perfect for foodies, health enthusiasts, and home cooks keen to elevate their breakfast game. Follow this simple guide to create your new morning favourite.

Ingredients

For this recipe, you'll need the following fresh, wholesome ingredients. This makes enough for two servings.

Scrambled eggs:

• 4 large free-range eggs

• 2 tbsp milk (dairy or plant-based, as preferred)

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp fresh basil, finely chopped

• 1 tbsp olive oil or unsalted butter

Vegetables:

• 2 cups fresh spinach leaves

• 1 cup baby tomatoes (cherry or grape), halved

• 1 clove garlic, finely minced

• 1 tsp olive oil

• ¼ tsp salt

Optional garnish:

• Grated parmesan cheese
• A few whole basil leaves

Step-by-step instructions 

Step 1: Prepare your ingredients 

Start by prepping all your ingredients. Finely chop the fresh basil and garlic, halve the baby tomatoes, and rinse the spinach leaves thoroughly. Crack the eggs into a bowl, then whisk them with 2 tablespoons of milk, salt, and black pepper until fully combined.

Step 2: Sear the baby tomatoes 

Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat. Once hot, add the halved baby tomatoes cut-side down and sprinkle with salt. Allow them to cook undisturbed for 2–3 minutes until slightly charred and softened. Remove from the skillet and set aside.

Step 3: Wilt the spinach 

Using the same skillet, add the minced garlic and cook for 30 seconds until aromatic. Add the spinach leaves and toss for 1–2 minutes, just until wilted. Remove the spinach and set it aside with the seared tomatoes.

Step 4: Cook the basil scrambled eggs 

Wipe the skillet clean and reduce the heat to low. Add 1 tablespoon of olive oil or butter, allowing it to melt gently. Once the pan is ready, pour in the egg mixture. Stir continuously using a spatula, scraping the sides of the pan and folding the eggs as they cook. After 2–3 minutes (or when the eggs are just set and still slightly creamy), remove the pan from heat and stir in the fresh basil.

Step 5: Plate and serve 

Divide the scrambled eggs evenly between two plates. Arrange the wilted spinach and seared baby tomatoes on the side. For additional flavour, sprinkle with grated parmesan and garnish with whole basil leaves. Serve immediately and enjoy!

Tips and tricks 

• Experiment with herbs: Swap basil for fresh chives, parsley, or coriander for a different flavour profile.

• Protein Upgrade: Add a sprinkle of feta cheese or serve alongside smoked salmon for extra protein.

• Go Dairy-Free: Use plant-based milk (like almond or oat milk) and olive oil instead of butter to make this recipe suitable for those avoiding dairy.

• Toast Pairing: Serve your eggs atop a slice of sourdough or multi-grain bread for a heartier meal.

Nutritional information (per serving) 

• Calories: 250

• Protein: 14g

• Carbohydrates: 6g
• Fibre: 2g
• Fat: 19g
• Saturated Fat: 5g

• Vitamin A: 70% of recommended daily intake

• Vitamin C: 25% of recommended daily intake

• Iron: 15% of recommended daily intake

• Calcium: 12% of recommended daily intake

This recipe offers a nutrient-dense meal, packed with antioxidants from spinach and tomatoes, high-quality protein from eggs, and healthy fats from olive oil.

Try this nutritious recipe for yourself 

There’s nothing quite as satisfying as starting your day with a dish that’s both delicious and nutritious. Basil scrambled eggs with wilted spinach and seared baby tomatoes offer a well-balanced meal that’s easy to make and perfect for busy mornings or slow weekend brunches.

Why not give it a try and share your creation with us? Snap a photo of your plate and tag [Brand’s Social Handles]. We’d love to see how you make this dish your own!

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