Scrambled Eggs with Spinach and Whole Grain Toast
Eggs are an excellent source of protein, providing long-lasting satiety, making them a great choice for breakfast. They contain essential vitamins and minerals, including vitamin B12, vitamin D, and selenium, which are beneficial for the brain, bones, and immune system.
Dr. Linda
nutritionist
Ingredients:
- 2 large eggs (140 kcal)
- 1 cup spinach (7 kcal)
- 1 slice whole grain toast (80 kcal)
- 1 tsp olive oil (40 kcal)
- Salt and pepper to taste
Calories: ~267 kcal.
Macronutrients: protein: ~15 g, fat: ~18 g, carbs: ~14 g.
Instructions:
- Heat olive oil in a pan over a medium heat. Add the spinach and sauté until wilted.
- In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the pan with the spinach and cook, stirring gently, until the eggs are scrambled and cooked through.
- Serve the scrambled eggs and spinach on top of whole grain toast.
29 August 2024