This quick breakfast pairs two power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.
Spinach & Egg Scramble with Raspberries
Serves 1
Active Time: 10 minutes
Total Time: 10 minutes
1 teaspoon canola oil
1 1/2 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
1/2 cup fresh raspberries
1. 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.
2. 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….