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.
Prep Time: 10 mins Total Time: 10 mins Servings: 1
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
Directions
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.
Nutrition Facts
Serving Size 2 eggs, 1 slice bread & 1/2 cup raspberries
| 296 calories total fat 16g saturated fat 4g cholesterol 372mg sodium 394mg total carbohydrate 21g dietary fiber 7g | total sugars 5g protein 18g vitamin c 28mg calcium 139mg iron 4mg potassium 293mg |
