Ingredients
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1 tsp Neutral oil, such as canola or avocado
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1.5 cups Baby spinach (1 1/2 ounces)
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2 Large Eggs, lightly beaten
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pinch Kosher salt
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pinch Ground pepper
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1 slice Whole-grain bread, toasted
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1/2 cup Fresh raspberries
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Directions
Steps
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1
Done
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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. |
