This isn't your average egg scramble. This dish is a nutritional powerhouse, designed to fuel your morning with protein, fiber, and a burst of antioxidants. Tender spinach, fluffy eggs, and vibrant raspberries come together in a symphony of flavors and textures, all complemented by a slice of hearty whole-grain toast. It's the perfect breakfast for those seeking a satiating and wholesome start to their day.
A Nutritional Powerhouse
Ingredients:
1 teaspoon canola oil
1 ½ cups baby spinach
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 the canola oil in a small nonstick skillet over medium-high heat.
- Add the spinach and cook, stirring frequently, until wilted, 1 to 2 minutes. Transfer the spinach to a plate.
- Wipe the pan clean and return it to medium heat. Add the eggs and cook, stirring occasionally, until just set, 1 to 2 minutes.
- Gently stir in the wilted spinach, salt, and pepper.
- Serve the scramble alongside the toast and raspberries.
This breakfast is a nutritional symphony, offering a harmonious blend of protein, fiber, and essential vitamins and minerals. It's also low in sodium and saturated fat, making it a heart-healthy choice.
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