spinach and egg scramble with raspberries

Pancake

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 neutral oil, such as canola or avocado
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

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.