10-Minute Spinach & Tomato Scrambled Eggs with Labneh

Name: 10-Minute Spinach & Tomato Scrambled Eggs with Labneh
Total time: 10 min
Yield: 1 people
Ingredients: 2 count Eggs; 2 cup Spinach; 0.5 cup Cherry Tomatoes; 2 tbsp Green Onions; 1 tsp Olive Oil; 2 tbsp Labneh; 0.25 tsp Salt; 0.25 tsp Black Pepper

Low Carb • Vegetarian • Gluten-Free • KetoUnder 15 MinsHigh ProteinStovetop • One-PotBreakfast

Easy 10 mins 220 kcal 1 servings

MACROS

per serving

Protein

Fat

Carbs

Sugar

Fiber

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A vibrant, low-carb breakfast scramble loaded with fresh greens, blistered cherry tomatoes, and a creamy dollop of labneh.

If you are looking for a fantastic way to jumpstart your morning while keeping your diet on track, this 10-Minute Spinach & Tomato Scrambled Eggs with Labneh is the absolute perfect choice. Breakfast is often rushed, but with this 10-Minute Spinach & Tomato Scrambled Eggs with Labneh, you get a cafe-quality, protein-packed meal right at home without spending more than a few minutes in the kitchen. We are utilizing gorgeous, highly perishable ingredients like fresh baby spinach, vibrant cherry tomatoes, and sharp green onions before they lose their peak freshness. Sautéing the tomatoes briefly concentrates their natural sweetness, which pairs beautifully with the savory, earthy notes of the wilted spinach. The addition of cool, creamy labneh at the end elevates this simple egg dish into something truly special, offering a tangy probiotic boost that balances the rich, fluffy eggs perfectly. Whether you are following a keto lifestyle, eating gluten-free, or just trying to incorporate more fresh vegetables into your daily routine, this 10-Minute Spinach & Tomato Scrambled Eggs with Labneh delivers incredible flavor and lasting satiety. It is a wonderful, colorful way to fuel your body and mind for the busy day ahead, proving that healthy cooking does not have to be time-consuming!

Ingredients

2 count Eggs
50 g Spinach (about 2 cups loosely packed)
75 g Cherry Tomatoes (about 1/2 cup)
15 g Green Onions (1-2 stalks chopped)
1 tsp Olive Oil
30 g Labneh (about 2 tbsp)
2 g Salt (a pinch)
1 g Black Pepper (a pinch)

Instructions

1
Whisk the eggs together with a pinch of salt and black pepper in a small bowl until frothy.
2
Heat the olive oil in a skillet over medium heat.
3
Add the halved cherry tomatoes and chopped green onions, sautéing for 2 minutes until the tomatoes just begin to soften and blister.
4
Toss in the spinach and cook for about 30 seconds, just until it begins to wilt.
5
Pour the beaten eggs directly over the vegetables in the skillet.
6
Using a spatula, gently fold and push the eggs around the pan until they are mostly set but still slightly soft.
7
Transfer the scramble to a plate and serve immediately with a cooling dollop of labneh on the side or scooped on top.

Chef's Tips

•Do not overcook the eggs; removing them from the heat while they still look slightly wet ensures a creamy, tender scramble.
•For an extra kick, a tiny sprinkle of chili flakes on top of the labneh is incredible.