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Scrambled eggs with spinach and cherry tomatoes over brown rice

Tomato Spinach Egg Scramble Bowls

5 from 1 vote
Soft scrambled eggs with garlic, spinach, and burst cherry tomatoes served over warm brown rice. Light, quick, and ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ tablespoons olive oil plus more for drizzling
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 3 cups fresh spinach
  • 8 large eggs beaten
  • ¼ teaspoon chili flakes optional
  • Salt and black pepper to taste
  • 3 cups cooked brown rice warm

Method
 

  1. Heat the oil in a large nonstick skillet over medium heat. Add the cherry tomatoes and cook 3–4 minutes, until they begin to burst.
  2. Add the garlic and cook 30 seconds, then add the spinach and stir until wilted.
  3. Reduce the heat to medium-low. Season the eggs with salt and pepper, pour into the pan, and gently stir with a spatula until softly set, 2–3 minutes.
  4. Divide the brown rice among bowls and top with the egg scramble.
  5. Finish with a drizzle of olive oil and a pinch of chili flakes.

Notes

  • Remove the eggs from the heat while they still look slightly wet; they’ll finish cooking.
  • Add leftover cooked chicken or turkey for extra protein.
  • Serve over roasted sweet potatoes instead of rice.
  • A sprinkle of cheese is a tasty (non-list) extra.