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Green scrambled eggs with roasted tomatoes recipe

Green scrambled eggs with roasted tomatoes recipe

18 ratings

For an easy veggie breakfast that's ready in just 15 mins, try this green scrambled eggs recipe. Stir through spinach and serve on toasted sourdough with roasted tomatoes – it's that simple! See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 455 calories / serving
  • Healthy
  • Vegetarian


  • olive oil, for greasing
  • 100g on-the-vine cherry tomatoes
  • 100g baby spinach
  • 2 tbsp fresh parsley, finely chopped (optional)
  • 4 slices sourdough bread
  • 1 garlic clove, peeled
  • 20g butter
  • 4 eggs

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    9g 47%
  • Sugars

    3g 4%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 30g Protein 21.3g Fibre 2.8g


  1. Preheat the oven to gas 5, 190˚C, fan 170˚C. Lightly grease a baking tray, then transfer the tomatoes (still on the vine) onto it. Roast for 10-12 mins until the skins are just bursting.
  2. Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Set aside to cool until just cool enough to handle. Squeeze out any excess water with the back of a spoon.
  3. Toast the bread and, once golden, rub one side of each slice with the garlic clove. Lightly spread each with a quarter of the butter. Set aside.
  4. In a small bowl, gently beat the eggs with a wooden spoon. Melt the remaining 10g butter in a saucepan over a medium-low heat. Pour in the eggs and stir slowly with a wooden spoon for 4 mins or until they begin to set. Stir in the spinach and parsley, if using.
  5. Put the toast on two plates, then top with the eggs. Serve with the tomatoes.

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