Egg Scramble

Fluffy scrambled eggs with cheddar cheese and vibrant spinach, served with whole wheat toast and a simple green salad.

• Prep: 8 min
• Cook: 10 min
• Total: 18 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.04/serving

Dietary

• Soy-Free
• Nut-Free
• Pescatarian
• Vegetarian
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• healthy
• comfort food
• savory
• kid-friendly

Ingredients

• 8 eggs
• 0.25 cup milk
• 0.5 cup cheddar cheese (shredded)
• 2 cup fresh spinach
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 slice whole wheat bread (toasted)
• 2 cup mixed green salad
• 2 tablespoon vinaigrette dressing (soy-free)

Instructions

1. In a medium bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet. Cook, gently pushing the cooked egg from the edges to the center with a spatula, until the eggs are mostly set but still slightly wet, about 3-5 minutes.
4. Stir in 1/2 cup shredded cheddar cheese and 2 cups fresh spinach. Continue to cook for another 1-2 minutes, until the cheese is melted and the spinach has wilted.
5. While eggs cook, prepare toast: Toast 4 slices whole wheat bread. Toss 2 cups mixed green salad with 2 tablespoons vinaigrette dressing.
6. Serve the egg scramble immediately with toasted whole wheat bread and the green salad.

Notes

Add a dash of hot sauce if you like a little extra kick. Ensure your whole wheat bread and vinaigrette dressing are certified soy-free.

Nutrition (per serving)

• Calories: 311
• Protein: 19.3 g
• Carbohydrates: 16.1 g
• Fat: 19.9 g
• Fiber: 2.9 g
• Sodium: 774 mg
• Saturated Fat: 6 g
• Sugar: 2.8 g
• Cholesterol: 354 mg