Spinach & Egg Scramble with Raspberries

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.

Prep Time: 10 mins Total Time: 10 mins Servings: 1


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


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  


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