This egg, tomato, and spinach scramble is full of lycopene, vitamins A, and C, and B complex vitamins, along with healthy protein and fats. Recent research has even found that lycopene’s antioxidant properties may reduce the risk of osteoporosis in postmenopausal women.
Taking the extra time to peel and remove the seeds of the tomatoes helps remove any bitter taste the peel and seeds can contain. You can also control how spicy the scramble is by choosing spicier or more mild types of chile.
Ingredients:
2 tomatoes, peeled, seeded, diced
2 tbsp oil (olive or coconut oil or butter)
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 fresh chile (optional), seeded, finely chopped
1 cup frozen spinach
1/3 cup water
4 eggs, whisk with salt and pepper to taste
Instructions:
To peel tomatoes – Bring a medium pot of water to boil. Fill another bowl with ice and water, set it next to the stove. Remove the stems from the tomatoes and slice a shallow “X” at the bottom.Drop the tomatoes into the boiling water. The skins of the tomatoes should start wrinkle and split around 45-60 seconds. Scoop up the tomatoes and transfer them to the ice water bath and leave for 5-10 minutes. Peel off the skin and seed.
In a large frying pan, add oil, onions, garlic, and chile. Stir-fry over medium-high heat until lightly brown.
Add in tomatoes, spinach, and water. Cook for about 15 minutes, stirring continuously, until the liquid has evaporated.
This egg, tomato, and spinach scramble is full of lycopene, vitamins A, and C, and B complex vitamins, along with healthy protein and fats. Recent research has even found that lycopene’s antioxidant properties may reduce the risk of osteoporosis in postmenopausal women.
