Herbed Scrambled Eggs with Spinach and Tomatoes

This healthy and flavorful scrambled egg dish combines traditional techniques with a creative twist. The eggs are gently cooked to a creamy consistency, enhanced with fresh spinach and ripe tomatoes, bringing a burst of color and nutrition to each serving. Perfect for a large gathering, these scrambled eggs are naturally salt-free but full of flavor thanks to the herbs and vegetables, making them a delightful, guilt-free option for breakfast or brunch.

Ingredients:

• 15 dozen large eggs
• 15 cups fresh spinach, chopped
• 15 cups cherry tomatoes, halved
• 7.5 cups milk (or a dairy-free alternative)
• 15 tablespoons olive oil
• 15 teaspoons black pepper, freshly ground
• 15 teaspoons garlic powder
• 15 teaspoons onion powder
• 15 teaspoons fresh parsley, chopped
• 15 teaspoons fresh chives, chopped

Instructions:

1. In a large mixing bowl, whisk together the eggs and milk until well combined and slightly frothy.
2. In a large skillet or frying pan, heat the olive oil over medium heat.
3. Add the chopped spinach and sauté for about 2-3 minutes until wilted.
4. Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
5. Pour the egg mixture into the skillet with the vegetables. Reduce heat to low.
6. Gently stir the eggs with a spatula, allowing them to cook slowly. Scrape the bottom of the pan to ensure even cooking.
7. When the eggs are just set but still slightly runny, remove from heat. They will continue to cook from residual heat.
8. Season with black pepper, garlic powder, onion powder, parsley, and chives, stirring gently to combine.
9. Serve immediately, or keep warm until ready to serve.