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spinach scrambled eggs

Spinach Scrambled Eggs with Scotch Bonnet and Thyme

Caribbean-style eggs with onion, garlic, thyme, scallion, tomato, spinach and scotch bonnet.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: Caribbean
Calories: 300
Ingredients Method

Ingredients
  

  • 1 tbsp grass-fed butter or ghee
  • 1/2 yellow onion diced
  • 2 garlic cloves minced
  • 2 scallions sliced
  • 3 sprigs fresh thyme leaves stripped
  • 1/4 scotch bonnet pepper seeded and minced
  • 1 Roma tomato diced
  • 2 cups baby spinach
  • 6 large pasture-raised eggs beaten
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika

Method
 

  1. Melt the butter in a nonstick or cast iron skillet over medium heat. Add the onion and cook 2 minutes.
  2. Add the garlic, scallions, thyme and scotch bonnet. Stir for 1 minute until fragrant.
  3. Add the tomato and cook 1 minute, then add the spinach and stir until wilted and the liquid is gone.
  4. Lower the heat. Season the eggs with salt, pepper and smoked paprika and pour them in.
  5. Stir gently with a spatula until just set and still creamy, about 1 to 2 minutes. Serve right away.