Scrambled Spinach and Sun-Dried Tomato with Cheddar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory, protein-packed breakfast featuring wilted spinach and tangy sun-dried tomatoes folded into fluffy eggs, finished with melted cheddar cheese. This american-inspired breakfast (keto) ready in about 20 minutes combines eggs, fresh spinach, oil-packed sun-dried tomatoes 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 370 calories and feeds 1, 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: 10 min Cook: 10 min Serves 1 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium-low heat.
  2. Step 2: Add 2 tbsp chopped oil-packed sun-dried tomatoes and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup fresh spinach and cook for 2 minutes until fully wilted and no longer wet.
  4. Step 4: Whisk 4 large eggs in a bowl with 1/4 tsp salt and 1/8 tsp black pepper.
  5. Step 5: Pour the egg mixture into the skillet and cook, stirring gently with a spatula, for 3-4 minutes until softly set but still moist.
  6. Step 6: Stir in 1/4 cup shredded cheddar cheese until melted and evenly distributed.

Frequently asked questions

How long does Scrambled Spinach and Sun-Dried Tomato with Cheddar take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Scrambled Spinach and Sun-Dried Tomato with Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Scrambled Spinach and Sun-Dried Tomato with Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Scrambled Spinach and Sun-Dried Tomato with Cheddar for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Scrambled Spinach and Sun-Dried Tomato with Cheddar keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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