Scrambled Eggs with Whole Wheat Toast and Spinach

Ingredients

• Eggs 3 large
• Whole wheat bread 2 slices
• Fresh spinach 1 cup
• Olive oil 1 teaspoon
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Gather all ingredients. Wash the fresh spinach under cold running water and drain well. Crack the eggs into a bowl and whisk them gently with a fork or whisk until the yolks and whites are fully combined.
   Tip: Whisking the eggs well will help make them fluffy when cooked.
2. Toast the Bread. Place the whole wheat bread slices in a toaster or on a pan over medium heat. Toast until golden brown and crispy, about 2-3 minutes. Remove and set aside.
   Tip: If using a pan, you can lightly butter the bread for extra flavor.
3. Cook the Spinach. Heat the olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until wilted. Stir frequently to prevent burning.
   Tip: Spinach cooks quickly, so keep an eye on it to avoid overcooking.
4. Scramble the Eggs with Spinach. Pour the whisked eggs over the wilted spinach in the skillet. Let them sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Continue gently stirring until the eggs are softly set but still moist, about 2-3 minutes. Season with salt and pepper to taste.
   Tip: Avoid overcooking to keep the eggs tender and creamy.
5. Serve. Transfer the scrambled eggs with spinach onto a plate. Serve alongside the toasted whole wheat bread. Enjoy your nutritious and tasty breakfast!
   Tip: You can add a slice of tomato or avocado on the side for extra freshness.

Pro tips

• Use a non-stick skillet to prevent eggs from sticking and make cleanup easier.
• For creamier eggs, add a tablespoon of milk or cream when whisking the eggs.