Spinach and Egg Scramble with Raspberries
Date: Sep. 1st, 2019 - 1:00 PM
Ingredients
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
Preparation
- 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.
