By michelle s
Heat a frying pan over medium heat and add 1 teaspoon of olive oil or butter. Allow it to melt and coat the pan evenly.
Add the sautéed baby spinach to the pan and stir for 1-2 minutes until warmed through.
In a bowl, crack 2 large eggs, add a pinch of salt and black pepper, and beat the eggs until well mixed.
Pour the beaten eggs into the pan with the spinach. Use a spatula to scramble the eggs gently, stirring constantly until cooked to your liking, about 3-4 minutes.
While the eggs are cooking, toast the slice of whole-grain bread to your desired level of crispness.
Place the cooked scrambled eggs with spinach on a plate, and top with slices of tomato.
Serve the scrambled eggs and tomato alongside the whole-grain toast.
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This Breakfast Brunch Healthy recipe is ready in 15 minutes and features large eggs, baby spinach, sautéed, small tomato, sliced and other delicious ingredients. Contains 350 calories total.
Heat a frying pan over medium heat and add 1 teaspoon of olive oil or butter. Allow it to melt and coat the pan evenly.
Add the sautéed baby spinach to the pan and stir for 1-2 minutes until warmed through.
In a bowl, crack 2 large eggs, add a pinch of salt and black pepper, and beat the eggs until well mixed.
Pour the beaten eggs into the pan with the spinach. Use a spatula to scramble the eggs gently, stirring constantly until cooked to your liking, about 3-4 minutes.
While the eggs are cooking, toast the slice of whole-grain bread to your desired level of crispness.
Place the cooked scrambled eggs with spinach on a plate, and top with slices of tomato.
Serve the scrambled eggs and tomato alongside the whole-grain toast.
Calories per Serving: 350
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