By Penny McDowell
Crack the eggs into a bowl, add salt and pepper, and whisk until smooth.
Heat the olive oil or butter in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for about 2 minutes, or until wilted.
Add the cherry tomatoes and continue to cook for another 1 minute until they start to soften.
Pour the eggs into the skillet with the spinach and tomatoes. Stir gently with a spatula, cooking until the eggs are set but still soft, about 3-4 minutes.
While the eggs are cooking, toast the whole-grain bread slices.
Serve the scrambled eggs with spinach on top of the toast. Optionally, garnish with additional cherry tomatoes or fresh herbs if desired.
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This Breakfast Vegetarian recipe is ready in 15 minutes and features Eggs, Fresh spinach, Whole-grain bread and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl, add salt and pepper, and whisk until smooth.
Heat the olive oil or butter in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for about 2 minutes, or until wilted.
Add the cherry tomatoes and continue to cook for another 1 minute until they start to soften.
Pour the eggs into the skillet with the spinach and tomatoes. Stir gently with a spatula, cooking until the eggs are set but still soft, about 3-4 minutes.
While the eggs are cooking, toast the whole-grain bread slices.
Serve the scrambled eggs with spinach on top of the toast. Optionally, garnish with additional cherry tomatoes or fresh herbs if desired.
Calories per Serving: 350
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