Spinach & Egg Scramble with Raspberries

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, December 2018

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
1
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Vegetarian
Low Sodium
Nut-Free
Soy-Free
Bone Health
Healthy Aging
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • 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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Tips

Read more about the best breakfast foods for weight loss.

Nutrition Facts

Serving Size: 2 eggs, 1 slice bread & 1/2 cup raspberries
Per Serving:
296 calories; protein 17.8g; carbohydrates 20.9g; dietary fiber 7g; sugars 4.8g; fat 15.7g; saturated fat 3.7g; cholesterol 372mg; vitamin a iu 3312.6IU; vitamin c 28.1mg; folate 79.4mcg; calcium 138.8mg; iron 4.2mg; magnesium 76.1mg; potassium 292.6mg; sodium 394.2mg; thiamin 0.1mg.
Exchanges:

2 medium-fat protein, 1 fat, 1/2 fruit, 1/2 starch, 1/2 vegetable
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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
Reviews:
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Eve in NYC
Rating: 4 stars
07/23/2019
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
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