Breakfast of Champions

Spinach and Tomato Scrambled Eggs

Spinach and Tomato Scrambled Eggs before flip,
sometimes you are too hungry to get the final photo

2 Tbs. butter
1/4 cup chopped onion (substituting a leek would be yummy)
6 oz. fresh baby spinach, chopped
1/2 cup grape tomatoes, sliced in half
4 eggs, beaten
salt and pepper to taste
grated parmesan cheese (if desired)

Melt butter in skillet over medium heat.  Add onions and sauté 2-3 min.   Add spinach and tomatoes and cook until spinach is wilted and tomatoes are soft, approx. 2 min.  Pour in eggs, add salt and pepper, and mix lightly.  Let sit on heat until almost no moistness remains, approx. 3-4 min.  Use spatula to cut through center so you can flip each side.  It will probably not look pretty but this is the quickest way to get the meal on the table. If you are really good, you can try to flip the whole disc.  If you want a pretty plate, you can put the whole pan under the broiler in your oven for about 3 min.  Plate your meal and grate some fresh parmesan on top if you like.