Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 tsp olive oil
- Salt & black pepper to taste
- Optional: chili flakes or pink peppercorns
Instructions
- Boil the eggs: Place the eggs in boiling water and cook for 9–10 minutes for firm yolks. Transfer to an ice bath to cool before peeling.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 2–3 minutes until softened. Stir in spinach and season with salt and pepper, cooking until wilted (about 1–2 minutes).
- Serve: Halve the boiled eggs and arrange them on a plate alongside sautéed vegetables. Garnish with optional chili flakes or pink peppercorns if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 372mg