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Spinach & Egg Scramble with Raspberries

  • 10 m
  • 10 m
Robin Bashinsky
“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.”


    • 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


  • 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.
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