Tomato Eggs

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 4


½ cup low-fat milk Black pepper to the taste

8 eggs, whisked
1 cup baby spinach, chopped

1 yellow onion, chopped
1 tablespoon olive oil
1 cup cherry tomatoes, cubed
¼ cup fat-free cheddar, grated


  1. Heat up a pan with the oil over medium heat, add the onion, stir and cook for 2-3 minutes.
  2. Add the spinach and tomatoes, stir and cook for 2 minutes more.
  3. Add the eggs mixed with the milk and black pepper and toss gently.
  4. Sprinkle the cheddar on top, introduce the pan in the oven and cook at 390 degrees F for 15 minutes.
  5. Divide between plates and serve.

Nutrition info per serving: 201 calories, 15.3g protein, 7g carbohydrates, 12.7g fat, 1.3g fiber, 330mg cholesterol, 216mg sodium, 352mg potassium