Spinach & Egg Scramble with Raspberries

Name: Spinach & Egg Scramble with Raspberries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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

1 step

Prep:10minCook:10min

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.

Updated at: Wed, 16 Aug 2023 20:33:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories299.5 kcal (15%)

Total Fat15.8 g (23%)

Carbs21.8 g (8%)

Sugars5.1 g (6%)

Protein18.3 g (37%)

Sodium399.4 mg (20%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 teaspooncanola oil

1 ½ cupsbaby spinach

2eggs

large, lightly beaten

kosher salt

ground pepper

1slice whole-grain bread

toasted

½ cupfresh raspberries

Instructions

Step 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. 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.

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