Fried Eggs with Spinach and Tomatoes
Nutrition per serving
| Calories | 302 kcal |
| Protein | 15 g |
| Carbs | 8.9 g |
| Fats | 23.5 g |
| Saturated Fat | 5 g |
| Monounsaturated Fat | 13.6 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 5.3 g |
| Fiber | 2.8 g |
| Sodium | 175 mg |
Ingredients
| Egg(s) | |
| Tomatoes, Red, Ripe | |
| Spinach | |
| Olive Oil |
Preparation
Slice the tomatoes in half.
Slice the tomatoes in half.
Cooking
1. Heat 1 tbsp of olive oil in a frying pan over a medium-high heat. Carefully crack the eggs into the frying pan. Leave to fry for 30 seconds, then add the tomatoes to the pan, face down next to the eggs. Leave to cook for 2 minutes, then transfer onto a plate.
1. Heat 1 tbsp of olive oil in a frying pan over a medium-high heat. Carefully crack the eggs into the frying pan. Leave to fry for 30 seconds, then add the tomatoes to the pan, face down next to the eggs. Leave to cook for 2 minutes, then transfer onto a plate.
2. Lower the heat and add the spinach to the pan. Let the spinach wilt for 30 seconds, then transfer onto the plate alongside the eggs and tomatoes.
3. Season with salt and pepper and serve immediately.