By MMC
Heat a non-stick skillet over medium heat and add olive oil or spray with cooking spray.
Add the cherry tomatoes and baby spinach to the skillet. Sauté for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Push the spinach and tomatoes to the side of the skillet. Pour the beaten eggs into the pan. Gently stir the eggs and scramble them, cooking to your preferred level of doneness (about 3-5 minutes).
Season the scrambled eggs, spinach, and tomatoes with salt and pepper to taste.
Place the toasted gluten-free bread on a serving plate. Arrange the scrambled eggs, spinach, and tomato mixture on top.
Top the eggs with sliced avocado. Add an additional pinch of salt and pepper, if desired.
Serve immediately and enjoy your nutritious breakfast!
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By MMC
This Breakfast Gluten-Free Vegetarian recipe is ready in 15 minutes and features large eggs, beaten, baby spinach, avocado, sliced and other delicious ingredients. Contains 350 calories total.
Heat a non-stick skillet over medium heat and add olive oil or spray with cooking spray.
Add the cherry tomatoes and baby spinach to the skillet. Sauté for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Push the spinach and tomatoes to the side of the skillet. Pour the beaten eggs into the pan. Gently stir the eggs and scramble them, cooking to your preferred level of doneness (about 3-5 minutes).
Season the scrambled eggs, spinach, and tomatoes with salt and pepper to taste.
Place the toasted gluten-free bread on a serving plate. Arrange the scrambled eggs, spinach, and tomato mixture on top.
Top the eggs with sliced avocado. Add an additional pinch of salt and pepper, if desired.
Serve immediately and enjoy your nutritious breakfast!
Calories per Serving: 350
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