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.

Robin Bashinsky
Source:, December 2018


Ingredient Checklist


Instructions Checklist
  • 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 Facts

295.5 calories; protein 17.8g 36% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 4.8g; fat 15.7g 24% DV; saturated fat 3.7g 19% DV; cholesterol 372mg 124% DV; vitamin a iu 3312.6IU 66% DV; vitamin c 28.1mg 47% DV; folate 79.4mcg 20% DV; calcium 138.8mg 14% DV; iron 4.2mg 23% DV; magnesium 76.1mg 27% DV; potassium 292.6mg 8% DV; sodium 394.2mg 16% DV; thiamin 0.1mg 13% DV.

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Rating: 4 stars
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. Read More