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Spinach and Tomato Scrambled Egg| Quick Lunch

Spinach and Tomato Scrambled Egg (1 of 1)


I have been asked this question a few times. What do I eat for my lunch? Well, it depends on the season, time and what’s available. But I would be eating the leftover dinner from the previous night. I try to cook a little more than just dinner portions.

My house even has a title’The Leftovers’  There is always something left to offer to our unplanned visitors. But in case I don’t have anything left, an egg is my saviour, boiled, scrambled or in rare occasions fried. Eggs are good, good for the body and brain.

Even when frying the eggs, I always load it with onions and chillies, have you tried that? Spicy food I read makes you feel fuller. My other option would be a quick vegan frittata made from chickpea flour and plenty of vegetables,  Tuna sandwich or  Avocado and Egg Spread.


Here I have my Spinach and tomato scrambled eggs made in under 10 minutes and dairy free. I never put milk in my scrambled eggs, do you?  This recipe instead asks for herbs like thyme, parsley, spices such as cumin, paprika or turmeric or any green leaves when I say any it means any:  such as green leaves from cauliflower, or finely shredded cabbage or kale,  whatever I have available.

Like that its not only tasty but colorful, vibrant, plenty of fiber and of course packed with a variety of nutrients to keep you going. Stay tune to get more of my homely, healthy recipes and ideas on how to easily use your vegetables in your daily recipes. But this is not only about me, I would like to know how you all do with your lunches and dinners. If you ever make it tag me on twitter or insta.

How do you survive the Lunches?

Spinach and Tomato Scrambled Egg

Prep Time: 5 minutes

Cook Time: 5 minutes

Number of servings: 1

Per Serving 172 calories

Fat 10 g

Carbs 7 g

Protein 15 g


Spinach and Tomato Scrambled Egg


2 eggs

1 cup of washed spinach

1 tomato chopped

1 small green chili (optional)

Salt and pepper to taste

Drizzle of olive oil or coconut oil


  1. Heat a pan with a drop of oil
  2. Beat the eggs lightly. Season the beaten egg
  3. Add the spinach, chili and tomato in the pan and cook for about 1 minute
  4. Add the eggs and cook for about 3-5 minutes, stirring constantly to prevent from sticking
  5. Serve immediately

Spinach and Tomato Scrambled Egg (1 of 1)-2



  1. March 13, 2019 / 12:26 am

    What type of spinach is this ? Is it patchouli?

    • Mira
      March 13, 2019 / 11:26 pm

      Just normal Spinach I got from the shop Julie, as far as I am aware Patchouli is not even ‘spinach’

  2. December 20, 2016 / 7:22 am

    I love your blog because the recipes shared by you are so good. i followed it.last Sunday i made this recipe.Its not a healthy food as well as taste is so yummy! color of this is so greenery,quick,Easy to make ,delicious.Thanks alot for sharing this spinach recipe.

    • Mira
      December 28, 2016 / 2:56 pm

      No problem Kashish, Thank you for trying the recipe. Really appreciate it. Stay in touch.

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