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