Your Recipe

Recipe Tags:

Food

Recipe Instructions:

Ingredients
1 teaspoon canola oil

1 ½ cups baby spinach (1 1/2 ounces)

2 large eggs, lightly beaten

Pinch of kosher salt

Pinch of ground pepper

1 slice whole-grain bread, toasted

½ cup fresh raspberries

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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.