Scrambled Eggs with Spinach and Whole Wheat Toast

Ingredients

• Eggs 3 large
• Fresh spinach 1 cup
• Whole wheat bread 1 slice
• Olive oil 1 teaspoon

Method

1. Prepare Ingredients. Wash the fresh spinach thoroughly under cold water to remove any dirt. Roughly chop the spinach leaves if they are large. Crack the eggs into a bowl and beat them lightly with a fork until the yolks and whites are fully combined.
   Tip: Using room temperature eggs helps them cook more evenly.
2. Toast the Bread. Place the slice of whole wheat bread in a toaster or toaster oven and toast it to your preferred level of crispness. Once toasted, set it aside on a plate.
   Tip: If you don't have a toaster, you can toast the bread in a dry skillet over medium heat, flipping until both sides are golden brown.
3. Cook Spinach. Heat the olive oil in a non-stick skillet over medium heat. When the oil is warm, add the chopped spinach. Stir frequently and cook for about 1-2 minutes until the spinach wilts and reduces in size.
   Tip: Avoid overcooking spinach to keep its bright green color and nutrients intact.
4. Add Eggs and Scramble. Pour the beaten eggs into the skillet with the cooked spinach. Let the eggs sit undisturbed for about 20 seconds, then gently stir with a spatula, scraping the bottom of the pan to form soft curds. Continue cooking and gently stirring until the eggs are fully cooked but still moist and fluffy, about 2-3 minutes.
   Tip: Cook eggs on medium-low heat to avoid drying them out or browning.
5. Serve. Transfer the scrambled eggs with spinach onto a plate. Serve immediately with the warm whole wheat toast on the side.
   Tip: Optionally, season with a pinch of salt and pepper to taste before serving.

Pro tips

• Use a non-stick skillet to prevent eggs from sticking and to make cleanup easier.
• For extra flavor, you can add a small amount of grated cheese or herbs like chives or parsley.