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INGREDIENTS

  • 3 large eggs

  • 1/4 cup milk (optional, for creamier eggs)

  • 1/2 cup fresh spinach, chopped

  • 1 tablespoon butter or olive oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 small tomato, diced

  • 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite)

  • 1 whole wheat tortilla (optional, for a wrap)

  • Hot sauce or salsa (optional, for serving)

INSTRUCTIONS

  • Prep: In a bowl, whisk the eggs with milk, salt, and pepper.

  • Cook Spinach: Heat butter in a non-stick skillet over medium heat. Add spinach and sauté for 1 minute until wilted.

  • Scramble Eggs: Pour the egg mixture over the spinach. Let it sit for a few seconds, then gently stir with a spatula, pushing eggs from the edges toward the center until softly scrambled.

  • Add Tomato & Cheese: Sprinkle diced tomato and cheese over the eggs. Cook for another 30 seconds until the cheese starts to melt. Remove from heat.

SERVE

  • If making a wrap: spoon the spinach scramble into the tortilla, roll it up, and enjoy!

  • If not: simply plate the scramble and top with a drizzle of hot sauce or a side of salsa.

OPTIONAL ADDITIONS

  • Avocado slices

  • A sprinkle of fresh herbs like parsley or chives

  • A few sautéed mushrooms for extra flavor

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