How to Make Egg and Spinach Scramble with Garlic and Tomato (Traditional & Healthy Version)
Egg and Spinach Scramble with Garlic and Tomato is a vibrant lunch dish found in many Malaysian homes, celebrated for its fresh ingredients and quick preparation. This stir-fried telor scramble draws influence from Malaysia’s rich multicultural cuisine, combining local sayur bayam (spinach), bawang putih (garlic), and juicy tomato for a naturally colorful, flavour-packed meal. Often enjoyed as a nutritious lunch or light dinner, this dish highlights Malaysia’s love for simple, wholesome meals that showcase local produce and bold yet balanced flavors. The combination of eggs and spinach is popular in Malaysian kitchens, especially among health-conscious families who value protein and fiber-rich meals. A touch of fresh daun bawang (spring onion) and a sprinkle of white pepper lend depth, while fragrant garlic and ripe tomatoes add a classic home-cooked aroma. This recipe is perfect for busy weekdays or as part of a vegetarian spread during festive family gatherings, celebrating both health and Malaysian culinary heritage.
Ingredients
- 4 large Eggs (telur)
- 3 cups, loosely packed Spinach (bayam, washed & chopped)
- 1 large Tomato (diced)
- 3 cloves Garlic (bawang putih, minced)
- 1 small Onion (bawang merah, thinly sliced)
- 2 stalks Spring onion (daun bawang, sliced)
- 1 small Red chili (cili merah, sliced (optional, for heat))
- 1 tablespoon Olive oil (or minyak jagung)
- 1/4 teaspoon White pepper powder (lada putih)
- 1/4 teaspoon Salt (garam)
Step-by-step instructions
Step 1 · Crack the eggs into a bowl
Crack the eggs into a bowl, season with salt and white pepper, and beat well until fluffy.
Step 2 · Heat olive oil in a non-stick wok or large frying pan over medium heat
Heat olive oil in a non-stick wok or large frying pan over medium heat. Add minced garlic and sliced onion, sautéing until fragrant and translucent.
Step 3 · Add diced tomato and optional red chili
Add diced tomato and optional red chili. Stir-fry until tomatoes soften and release their juices.
Step 4 · Toss in chopped spinach
Toss in chopped spinach. Stir-fry until just wilted and still bright green.
Step 5 · Pour the beaten eggs evenly over the sautéed vegetables
Pour the beaten eggs evenly over the sautéed vegetables. Allow the eggs to set slightly around the edges.
Step 6 · Gently fold the eggs with a spatula
Gently fold the eggs with a spatula, mixing with the vegetables until just cooked but still moist.
Step 7 · Turn off heat
Turn off heat. Sprinkle with sliced spring onion and serve immediately with warm brown rice or wholemeal toast.
Why this recipe is healthy
This dish is a healthy choice as it combines lean protein, fiber, and micronutrients in a single pan. The use of minimal oil and fresh, locally-sourced produce means it’s low in calories and free from processed ingredients. Ideal for calorie-conscious individuals, it helps support weight management, heart health, and sustained energy throughout the day.
A note on tradition
Egg and spinach scramble, or telor goreng bayam, is a staple in Malaysian family kitchens, especially during weekdays when quick, nutritious meals are needed. It’s often made with freshly picked bayam from home gardens and is popular in both Malay and Chinese Malaysian households. While not associated with a specific festival, it is a comforting, everyday dish that reflects the Malaysian value of simplicity and wholesome eating.