Veggie Eggy Scramble

Ingredients

  • 5 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 1 tablespoon canola oil
  • 1/4 cup chopped green onions
  • 1/2 cup halved grape tomatoes
  • 1 (5-ounce) package fresh baby spinach
  • 4 (1 1/2-ounce) slices 100% whole-grain bread, toasted
  NUTRITION INFORMATION
  • calories 228
  • fat 11.7 g
  • satfat 3.3 g
  • monofat 4.8 g
  • polyfat 2.3 g
  • protein 13 g
  • carbohydrate 21 g
  • fiber 8 g
  • cholesterol 239 mg
  • iron 3 mg
  • sodium 419 mg
  • calcium 239 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. Place eggs in a medium bowl; stir with a whisk until lightly beaten. Add salt, pepper, and feta cheese; whisk to combine.

  2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onions and tomatoes; cook 1 minute, stirring occasionally. Add spinach; cover and cook 1 minute or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan; cook 1 1/2 minutes or until eggs are soft-scrambled, gently stirring to incorporate vegetables.

    Adapted from myrecipes.com

Leave a Reply

Your email address will not be published. Required fields are marked *