Scrambled Egg Tomato Florentine Fritters

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 three-inch fritters
Author Karen Gibson


  • 4 eggs
  • 1/4 teaspoon baking powder
  • 3 tablespoons corn flake crumbs or bread crumbs
  • 2/3 cup cooked quinoa leftover quinoa works great
  • 2 cups chopped spinach
  • 1/4 cup chopped scallions
  • 1/3 cup chopped tomatoes about 8 to 10 cherry tomatoes
  • 2 tablespoons minced fresh basil
  • 1 teaspoon lemon zest
  • 1 clove garlic minced
  • 1/4 cup goat cheese crumbled
  • 1/2 teaspoon kosher salt


  • Crack the eggs into a medium mixing bowl, along with the baking powder, and whisk until scrambled. Stir in the corn flake/bread crumbs and cooked quinoa and mix well. Add the remaining ingredients and fold to combine.
  • Heat a large non-stick skillet over medium heat (you can also use a well-seasoned cast iron skillet). Spray surface with an oil spray. Heat until water droplets sizzle immediately upon hitting the pan.
  • Use a 1/4 cup measuring cup to scoop out the fritter mixture. Gently pour the fritter mixture into the pan. Use a regular table spoon with your free hand to push the mixture into a mound. Don't worry about flattening it at this point. Add more to pan, but don't crowd (it's okay to work in batches). Cook the fritters for 2 minutes on this side.
  • Use a flat spatula to flip the fritters. Gently press on each fritter to flatten to your preferred thickness. Cook for 4 to 5 minutes more. Remove from heat and cool slightly before serving.