Start by washing the spinach thoroughly and patting it dry. Chop the spinach into smaller pieces if desired for easier eating. Slice the grape tomatoes in half to release their juices and enhance their flavor.
In a bowl, crack open the two large eggs and add the tablespoon of water. Season with a pinch of salt and pepper. Use a whisk or fork to beat the mixture until it’s well combined and slightly frothy.
Place a non-stick skillet over medium heat and add a drizzle of olive oil. Allow the oil to heat up for about a minute, ensuring it coats the bottom of the skillet evenly.
Add the chopped spinach and halved grape tomatoes to the skillet. Sauté for about 2-3 minutes, or until the spinach has wilted and the tomatoes are slightly softened. Stir occasionally to prevent sticking.
Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to sit for a few seconds, then gently stir with a spatula. Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft and creamy, about 3-4 minutes.
Once the eggs are cooked to your liking, remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed. Serve the Egg Spinach and Tomato Scramble warm, and enjoy the delightful flavors!
