Spinach & Egg Scramble with Raspberries

Spinach & Egg Scramble with Raspberries

1 Review
From: EatingWell.com, December 2018

This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon canola oil
  • 1½ cups baby spinach (1½ ounces)
  • 2 large eggs, lightly beaten
  • Pinch of kosher salt
  • Pinch of ground pepper
  • 1 slice whole-grain bread, toasted
  • ½ cup fresh raspberries

Preparation

  • Prep

  • Ready In

  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. 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. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.

Nutrition information

  • Serving size: 2 eggs, 1 slice bread & ½ cup raspberries
  • Per serving: 296 calories; 16 g fat(4 g sat); 7 g fiber; 21 g carbohydrates; 18 g protein; 79 mcg folate; 372 mg cholesterol; 5 g sugars; 0 g added sugars; 3,313 IU vitamin A; 28 mg vitamin C; 139 mg calcium; 4 mg iron; 394 mg sodium; 293 mg potassium
  • Nutrition Bonus: Vitamin A (66% daily value), Vitamin C (47% dv), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 1 fat, ½ fruit, ½ starch, ½ vegetable

Reviews 1

July 23, 2019
profile image
By: Eve in NYC
A great-tasting breakfast to make one feel virtuous! I wanted something healthy and hearty to start the day and this worked well. I subbed a teaspoon of olive oil for the less-flavorful canola. I saw no reason to wipe out the pan after the saute, and thought the eggs could benefit from the scant coating of oil that remained. I put the scramble on half a toasted whole-wheat pita. The flavors were so good, no butter (or butter substitute) was needed for the bread. Had mine with a half-cup of sliced strawberries, since that's what I had on hand.
More Reviews