Description
This vibrant breakfast plate combines fluffy scrambled eggs, crispy hash browns, juicy cherry tomatoes, tender sautéed spinach, and golden toast slices for a satisfying and colorful start to your day.
Ingredients
Scale
- 2 large eggs
- 1 cup hash browns (frozen or freshly grated)
- 1/2 cup cherry tomatoes
- 1 cup fresh spinach
- 2 slices bread
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat a non-stick skillet over medium heat and prepare your toaster.
- Crack the eggs into a bowl, season with salt and pepper, and whisk until frothy.
- Add olive oil to the skillet and cook hash browns until golden and crispy.
- Push hash browns to one side, pour in the eggs, and scramble gently.
- Toast the bread slices while the eggs cook.
- In a separate pan, wilt spinach with a drop of olive oil and blister cherry tomatoes for 1–2 minutes.
- Plate the toast, eggs, hash browns, spinach, and tomatoes neatly.
- Season to taste and enjoy immediately.
Notes
- Use day-old bread for crispier toast.
- Add a splash of milk to eggs for extra fluffiness.
- Season each element lightly for balanced flavor.
- Reheat leftovers gently to preserve texture.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 185mg
Keywords: breakfast plate, vegetarian breakfast, scrambled eggs, hash browns, easy breakfast