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. Source:, December 2018

Robin Bashinsky


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.



Read more about the best breakfast foods for weight loss.

Nutrition Facts

296 calories; 15.7 g total fat; 3.7 g saturated fat; 372 mg cholesterol; 394 mg sodium. 293 mg potassium; 20.9 g carbohydrates; 7 g fiber; 5 g sugar; 17.8 g protein; 3313 IU vitamin a iu; 28 mg vitamin c; 79 mcg folate; 139 mg calcium; 4 mg iron; 76 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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