By Sydney Battle
Wash and roughly chop the baby spinach. Dice the medium tomato into small pieces.
In a medium bowl, crack the eggs and add 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced tomato and cook for 2 minutes, stirring occasionally.
Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
Pour the egg mixture into the skillet. Allow to set slightly and then stir with a spatula, gently folding the eggs until they are fully cooked but still soft and creamy.
Toast the whole-grain bread slice to your desired level of crispiness.
Serve the scrambled eggs over the toasted bread slice and enjoy your meal.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features large eggs, baby spinach, medium tomato and other delicious ingredients. Contains 350 calories total.
Wash and roughly chop the baby spinach. Dice the medium tomato into small pieces.
In a medium bowl, crack the eggs and add 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced tomato and cook for 2 minutes, stirring occasionally.
Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
Pour the egg mixture into the skillet. Allow to set slightly and then stir with a spatula, gently folding the eggs until they are fully cooked but still soft and creamy.
Toast the whole-grain bread slice to your desired level of crispiness.
Serve the scrambled eggs over the toasted bread slice and enjoy your meal.
Calories per Serving: 350
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