Blistered Tomato Spinach Scramble
Blistered Tomato Spinach Scramble is a light, protein and vegetable filled breakfast recipe.
The Ranch at Live Oak Malibu assists guests in re-calibrating their mind, body and spirit through an intensive week long endurance, wellness and nutrition program. Located three miles above the Pacific Ocean in the Santa Monica Mountains, the 15-cottage retreat is beautifully situated on a large working ranch. The open-air kitchen at The Ranch makes meal time a communal experience. Guests are encouraged to join the Chef during his weekly cooking class to learn the basic techniques and skills required to create a healthy plate. These lessons are reinforced when guests return home with regular communication from The Ranch, including seasonal recipes and tips for maintaining results, like this light and healthy breakfast entree
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 pint grape tomatoes
- 1 clove fresh garlic - minced
- 6 cups lightly packed spinach leaves
- 1/2 cup chopped scallions
- 1 tablespoon chopped fresh thyme
- Pinch crushed red pepper flakes
- Sea Salt and Ground Pepper
- 6 eggs - beaten
- nutritional yeast flakes - optional
Instructions
- In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.
- Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.
- Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.
Spa Index Kitchen Notes
Photo (c) Sara Remington
A simple and delicious breakfast, and if you make it for lunch or dinner, it’s wonderful as a stuffing for a veggie wrap.
I don’t care much for cherry tomatoes but I DO like them cooked, oddly enough, and they are really good with eggs and spinach. Thank you for this recipe reminder.
I don’t like grape tomatoes at all, either, even cooked, because the skin is too thick and tough for me, when compared to the flesh, but I do like those teeny tiny cherry tomatoes that are only available a short time in the summer, they are like the size of a pea and they have a thin skin. Look for those!
Those are called “currant tomatoes” and are the size of a … currant! They are absolutely wonderful, we agree. We call them Tomato Candy around here.