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Lemony Tomato & Spinach Scramble
Bright lemony scramble with tomatoes and greens for quick, creamy breakfasts.
Why this recipe works
This lemony tomato and spinach scramble comes together in under 20 minutes. It’s creamy, bright, and packs greens for a quick, satisfying meal.
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Key takeaways
Creamy texture with fresh lemon and greens.
Quick 20-minute breakfast or brunch option.
Customize with greens, dairy, or heat level to taste.
Recipe guide
This lemony tomato and spinach scramble comes together in under 20 minutes. It’s creamy, bright, and packs greens for a quick, satisfying meal.
A bright, creamy scramble you can make in minutes.
- Creamy texture with fresh lemon and greens.
- Quick 20-minute breakfast or brunch option.
- Customize with greens, dairy, or heat level to taste.
What this recipe is for
A light, lemony scramble with eggs, tomatoes, greens, and a touch of yogurt. Suits busy mornings, brunches, or any time you want a fresh, creamy egg dish.
How to customize
Swap greens for spinach, adjust lemon to taste, or skip yogurt for a dairy-free version using a splash of plant-based milk.
Serving tips
Serve immediately with crusty bread or a simple salad for a balanced meal.
Ingredients
- 4 large eggs
- 1 cup milk
- 2 tbsp butter
- 1 cup cherry tomatoes, halved
- 1 cup salad greens or spinach, roughly chopped
- 1/4 cup yogurt or sour cream
- 1 hot pepper, seeded and finely chopped
- 1 lemon zest and 1 tbsp lemon juice
Instructions
- Whisk eggs with milk, yogurt or sour cream, lemon juice, and a pinch of salt and pepper until combined.
- Warm a nonstick skillet over medium-low heat and melt the butter.
- Add chopped hot pepper and cook briefly until fragrant, about 30 seconds.
- Pour egg mixture into the skillet and let sit undisturbed for 10–15 seconds.
- Gently stir and fold eggs with a spatula, keeping them soft and creamy.
- When eggs are halfway set, add halved cherry tomatoes and chopped greens, folding them in.
- Cook until eggs are just set but still moist, removing from heat a moment before fully firm.
- Stir in lemon zest and adjust seasoning with salt and pepper.
- Serve immediately, spooning onto plates and topping with extra lemon zest if desired.
FAQs
Can I make this without yogurt or sour cream?
Yes. Use an extra tablespoon milk per egg and whisk until smooth.
Can I make it ahead?
Best eaten fresh; reheat gently to avoid tough eggs.
Is this recipe spicy?
The hot pepper adds heat; adjust quantity to your taste.