Spinach & Egg Scramble with Raspberries
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.Advertisement
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2 medium-fat protein, 1 fat, 1/2 fruit, 1/2 starch, 1/2 vegetable