Veggie Scrambled Eggs
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/2 tbsp butter
1 cup baby spinach
1/2 tomato (diced)
In a skillet over medium heat, add butter and let melt.
In a bowl, add eggs and whisk until smooth.
Pour eggs into skillet and add spinach and tomatoes on top.
With a silicone spatula, move the eggs towards the center until curds start to form.
Continue to do that until most of the eggs are formed together.
Towards the end, remove from heat and continue to form eggs until your deisred consistency.
Eating one plate of scrambled eggs will come as close as possible to the given macros.