Tilapia and Spinach Breakfast Scramble

Ingredients

• 200 grams tilapia fillet
• 100 grams fresh spinach
• 4 units eggs
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper
• 50 grams chopped onion
• 1 unit garlic clove

Cooking instructions

1. Prepare ingredients — Pat the tilapia fillet dry and cut into small bite-sized pieces. Wash the spinach and roughly chop. Dice the onion and mince the garlic.
2. Cook tilapia — Heat olive oil in a non-stick skillet over medium heat. Add the tilapia pieces and cook for 3-4 minutes until opaque and lightly browned. Remove tilapia from skillet and set aside.
3. Sauté aromatics — In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
4. Add spinach — Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
5. Scramble eggs with ingredients — Beat the eggs in a bowl and season with salt and pepper. Pour eggs into the skillet with spinach mixture. Add cooked tilapia pieces back into the pan. Stir gently and cook until eggs are fully set.
6. Serve — Remove from heat and divide the scramble between plates. Serve warm.