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Scrambled eggs with spinach and whole grain toast

average rating is 3 out of 5, based on 150 votes

Pair this protein-packed breakfast with a side of fresh berries or a small serving of Greek yogurt for a well-rounded meal. Don't forget to stay hydrated with a cup of herbal tea or water infused with lemon.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinMeals DiabetesFriendly HealthyBreakfastIdeas WeightLossJourney NutritionTips

Ingredients

4 large organic eggs
1 cup fresh organic spinach, chopped
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
2 slices of whole grain bread (look for a low-carb option)
Optional: Feta cheese or avocado for added flavor and healthy fats

Directions

In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
Heat olive oil in a non-stick pan over medium heat.
Add minced garlic and sauté until fragrant.
Add chopped spinach to the pan and cook until wilted.
Pour the beaten eggs over the spinach, stirring gently until the eggs are fully cooked.
Toast the whole grain bread slices to your liking.
Serve the scrambled eggs over the toasted whole grain bread.
Optional: Top with crumbled feta cheese or sliced avocado for extra flavor and nutrition.