American-inspired · Easy
Spinach scrambled eggs, toast & tomatoes
Soft scrambled eggs with spinach, whole-grain toast, and fresh tomatoes make a flexible breakfast or quick lunch.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 352 kcal | 1409 kcal |
| Protein | 22.1 g | 88.5 g |
| Carbs | 31.1 g | 124.3 g |
| Fiber | 5.6 g | 22.4 g |
| Sugars | 5.2 g | 20.6 g |
| Added sugars | 0–2.7 g | 0–10.5 g |
| Fat | 15.7 g | 62.8 g |
| Saturated fat | 4.1 g | 16.5 g |
| Sodium | 652 mg | 2608 mg |
| Cholesterol | 372 mg | 1488 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Egg, whole, raw, fresh · 400 g in the original batch
USDA food referenceSpinach, raw · 200 g in the original batch
USDA food referenceBread, whole-wheat, commercially prepared · 240 g in the original batch
Commercial whole-wheat bread is the reference for the unspecified whole-grain loaf; check your label.
USDA food referenceTomatoes, red, ripe, raw, year round average · 300 g in the original batch
USDA food referenceOil, olive, salad or cooking · 15 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Stovetop · Skillet · Toaster · Bowl · Food thermometer
- 1
Wash and prepare the produce
Wash 200 g spinach, drain well, then chop.
Wash 300 g tomatoes, remove the cores, then slice. Keep any juices with the prepared tomatoes.
- 2
Prepare the remaining ingredients
Measure 240 g whole-grain bread and check the package label for your dietary needs.
- 3
Prepare raw ingredients separately
Crack 8 eggs into a clean bowl. Wash hands after handling the shells.
- 4
Measure and set out
Measure 15 g olive oil.
Measure 2 g table salt.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 5
Get ready
Beat 8 eggs and salt in a bowl until combined.
Wash and chop the spinach.
- 6
Get ready
Wash and slice tomatoes.
Set bread beside the toaster.
- 7
Wilt the spinach
Warm 15 g oil in a skillet over medium-low heat.
Add 200 g spinach and stir for 2 minutes until wilted.
- 8
Scramble gently
Add 8 eggs and gently fold with a spatula for 5–7 minutes, until set with no liquid egg and the center reaches 160°F / 71°C.
- 9
Toast and serve
While eggs cook, toast the bread.
- 10
Portion and serve
Divide eggs, toast, and tomatoes among 4 plates.
Serve promptly; store leftover eggs separately from toast and tomatoes.
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Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Something wrong with an ingredient or instruction? Tell us
Version 2 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/egg-spinach-toast · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.