Egg Scramble with Spinach and Tomatoes

Here is a fun recipe to try if you like (or can have) eggs. I like the delicate spiciness of it for breakfast, it really picks you up if you are having a hard time getting moving.


Egg Scramble with Spinach and Tomatoes

Ingredients:
2 tsp. toasted sesame oil
2 eggs
2 tomatoes, peeled (see notes)
1 c. baby spinach leaves
1 green onion, sliced thin
1/4 tsp. grated or pureed ginger (I buy the kind in a jar in the refrigerated produce section)
1/4 tsp. salt

Combine eggs in a small bowl with the salt. Stir with a fork until uniform. Heat 1 tsp. oil in a heavy pan over medium heat. Add egg mixture and scramble until done, remove from pan. Heat the other tsp. of oil in the pan, add tomatoes, onion, and ginger. Cook 1-2 minutes until heated through, return eggs to the pan with spinach leaves. Cook 1 minute until spinach wilts and eggs are heated. Serve immediately.

Note: One quick method for peeling a tomato is to let it sit in hot (almost boiling) water for 1-2 minutes. Remove from water and the peel comes off easily.