Spinach & Egg Scramble

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.

Ingredients

  • 1 Teaspoon Canola Oil
  • 1 ½ Cups Baby Spinach (1 1/2 Ounces)
  • 2 Large Eggs, Lightly Beaten
  • Pinch Of Salt
  • Pinch Of Ground Pepper
  • 1 Slice Whole-Grain Bread, Toasted
  • ½ Cup Fresh Raspberries

Directions

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.