About the Recipe
This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines protein-packed eggs and superfood raspberries with filling whole-grain toast and nutrient-rich spinach. The protein and fiber help fill you up and keep you going through the morning.
Ingredients
1 teaspoon canola oil
1 ½ cups baby spinach
2 large eggs, lightly beaten
Pinch of salt
Pinch of ground pepper
1 slices whole-grain bread, toasted
½ cup fresh raspberries
Preparation
Step 1
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.
Step 2
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.
Step 3
Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.