Steps: |
| -Heat a medium, nonstick saute pan to medium heat. |
| -Add 1/2 teaspoon of butter and spinach. Cook, stirring frequently, until is wilted. Remove from pan. |
| -Once cooled, squeeze the excess water from the spinach. |
| -Add 1/2 teaspoon of butter and onions and garlic to the pan over medium heat. Saute for 2 minutes, and remove from pan. |
| -In a small bowl, mix the beaten eggs with the basil and Parmesan. |
| -Heat the nonstick pan back to medium. |
| -Add the remaining butter and stir around the pan. |
| -Add the egg mixture. As the egg starts to set, begin the scramble with spatula or wooden spoon. |
| -When eggs are almost cooked, add spinach, tomatoes, onions and garlic to the eggs. |
| -Fold until combined and eggs are cooked through. |
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