My Scrambled Eggs with Spinach Toast
A nutritious and delightful start to your day, packed with flavor.
⏱️ 13 min🍽️ Serves 1
🔥 360 kcal💪 20g protein🍚 30g carbs🥑 18g fat🌾 5g fibreper serving
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servings
Ingredients
- 🥚2 large eggs
- 🥛1 tbsp milk
- 🥬1 cup fresh spinach
- 🍞1 slice whole wheat bread
- 🫒½ tbsp olive oil
- 🧄¼ tsp garlic powder
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, add a sprinkle of cheese to the eggs while they are still warm.
- Ensure your pan isn't too hot; medium heat prevents rubbery eggs.
- Don't overcook the eggs; they should be slightly moist for the best texture.
Method
- 1Whisk eggs and milk in a small bowl. Season with salt and pepper.
- 2Heat olive oil in a non-stick pan over medium heat. Add spinach and garlic powder, cooking until wilted, about 1-2 minutes.
- 3Pour the egg mixture into the pan with the spinach. Let it set for a few seconds.
- 4Gently push the cooked egg from the edges towards the center, allowing uncooked egg to flow underneath. Continue cooking until eggs are set but still moist.
- 5While eggs cook, toast the whole wheat bread to your desired crispness.
- 6Serve the scrambled eggs alongside the toasted bread.