Sun-Dried Tomato and Spinach Scrambled Eggs
Creamy scrambled eggs with plump sun-dried tomatoes and fresh spinach, ready in 12 minutes. This American-inspired recipe, ready in about 12 minutes, combines eggs, sun-dried tomatoes, fresh spinach 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 320 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.
Ingredients
- 4 large eggs
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 1 cup fresh spinach
- 2 tbsp butter
- 1/4 cup, grated cheddar cheese
- pinch salt
- few grinds black pepper
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Melt 2 tbsp butter in a medium non-stick skillet over medium heat until foaming.
- Step 2: Add 1/4 cup chopped sun-dried tomatoes and 1 cup fresh spinach, cooking 2 minutes until spinach wilts.
- Step 3: Whisk 4 large eggs with a pinch of salt and a few grinds of black pepper in a bowl.
- Step 4: Pour egg mixture into skillet, stirring gently with a silicone spatula for 3 minutes until softly set but still moist.
- Step 5: Sprinkle 1/4 cup grated cheddar cheese over eggs, stirring until melted and creamy.
