Savory Tomato & Herb Scrambled Eggs with Spinach

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A protein-rich breakfast featuring fluffy eggs folded with fresh herbs and spinach, cooked in avocado oil for a satisfying start to your day. This American-inspired recipe, ready in about 9 minutes, combines large eggs, spinach, avocado oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 4 min Serves 2 American cuisine 210 cal/serving

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Ingredients

4 large eggs
1 oz spinach
1 tsp avocado oil
1/4 tsp garlic powder
1 tbsp finely chopped fresh basil
1/8 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Whisk 4 large eggs in a bowl with 1/4 tsp garlic powder, 1/8 tsp sea salt, and 1/8 tsp black pepper until fully combined.
Step 2: Heat 1 tsp avocado oil in a nonstick skillet over medium heat until shimmering. Add 1 oz fresh spinach and cook for 1 minute until wilted.
Step 3: Pour in the egg mixture, stirring gently with a silicone spatula for 2-3 minutes until softly set but still moist. Fold in 1 tbsp chopped fresh basil and serve immediately.