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Spinach & Egg Scramble with Raspberries

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Spinach & Egg Scramble with Raspberries

One of the finest meals for losing weight is this quick egg scramble with thick toast. It blends satisfying whole-grain bread with spinach that is high in nutrients with protein-packed eggs and superfood raspberries. Protein and fibre fill you up and help you stay energised throughout the morning.


1 teaspoon canola oil

One and half cups baby spinach (1 1/2 ounces)

Two large eggs, lightly beaten

One Pinch of kosher salt

One Pinch of ground pepper

One slice whole-grain bread, toasted

1/2 cup fresh raspberries


A small nonstick skillet with medium-high heat is used to heat the oil. Add the spinach and simmer for 1 to 2 minutes, stirring often, until wilted. Onto a platter, transfer the spinach. Clean the pan, then add eggs and cook it up over medium-low. Cook for 1 to 2 minutes, stirring once or twice to achieve uniform cooking. Stir in the spinach along with the salt and pepper. Serve the scramble with toast and strawberries.

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