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Spinach & Egg Scramble With Raspberries

This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines protein-packed eggs and superfood raspberries with filling whole-grain toast and nutrient-rich spinach. The protein and fiber help fill you up and keep you going through the morning.

Active Time
10 mins
Total Time
10 mins
Yield
Serves 1

How to Make It

1. Step
Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.

Ingredients

  • 1 teaspoon canola oil
  • 1 ½ cups baby spinach (1 1/2 ounces)
  • 2 large eggs, lightly beaten
  • Pinch of kosher salt
  • Pinch of ground pepper
  • 1 slice whole-grain bread, toasted
  • ½ cup fresh raspberries

Tags

Bone HealthDairy-FreeDiabetes AppropriateHealthy AgingHealthy ImmunityHeart HealthyLow SodiumLow-CalorieNut-FreeSoy-FreeVegetarian

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