Breakfast Skillet with Tomatoes and Spinach

Ingredients

• 4 eggs
• 2 tbsp butter
• 0.5 cup cherry tomatoes (halved)
• 1 large jalapeños (sliced; remove seeds for less heat if desired)
• 0.5 cup baby spinach
• salt (to taste)
• black pepper (to taste)
• 0.5 tsp garlic powder
• 1 tsp smoked paprika powder
• 0.5 cup mixed cheese blend (shredded)
• black seeds (for garnish)
• red chili flakes (for garnish)
• parsley (freshly chopped; for garnish)

Steps

1. 1

   Melt the butter in a skillet over medium heat.

2. 2

   Add the halved cherry tomatoes and sliced jalapeños. Cook for 2–3 minutes, until the tomatoes and jalapeños begin to soften and release their juices.

3. 3

   Add the baby spinach and cook until just wilted.

4. 4

   In a small bowl, combine the garlic powder, smoked paprika powder, salt, and black pepper.

5. 5

   Sprinkle half of the seasoning mixture over the vegetables and stir to coat them evenly.

6. 6

   Reduce the heat to medium-low.

7. 7

   Create four small wells in the vegetable mixture and crack one egg into each well.

8. 8

   Sprinkle the shredded cheese evenly over the skillet.

9. 9

   Season the eggs lightly with the remaining seasoning mixture.

10. 10

    Cover the skillet and cook for 5–6 minutes, or until the eggs reach your desired doneness.

11. 11

    Remove the skillet from the heat. Garnish with red chili flakes, black seeds, and freshly chopped parsley.

12. 12

    Serve immediately.

Notes

The source does not specify the amount of salt, pepper, or garnishes; add them to taste. Jalapeño seeds may be removed to reduce the heat. Egg doneness is left to preference.

Nutrition per serving

• breakfast
• main
• skillet
• vegetarian
• high-protein
• gluten-free
• stovetop
• quick meal