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Spinach & Egg Scramble with Raspberries

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This Spinach & Egg Scramble with Raspberries is a quick and wholesome breakfast packed with fluffy eggs, tender spinach, crisp whole-grain toast, and sweet fresh raspberries. Ready in just 10 minutes, it’s a balanced and nutritious way to start the day.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 1 teaspoon neutral oil, such as canola oil or avocado oil
  • 1 1/2 cups baby spinach
  • 2 large eggs, lightly beaten
  • 1 pinch kosher salt
  • 1 pinch ground black pepper
  • 1 slice whole-grain bread, toasted
  • 1/2 cup fresh raspberries

Instructions

  1. Heat the oil in a small nonstick skillet over medium-high heat.
  2. Add the baby spinach and cook for 1 to 2 minutes, stirring frequently, until wilted and tender.
  3. Transfer the cooked spinach to a plate and carefully wipe the skillet clean.
  4. Return the skillet to medium heat and pour in the lightly beaten eggs.
  5. Cook the eggs gently, stirring once or twice to create soft curds, for about 1 to 2 minutes until just set and fluffy.
  6. Stir the cooked spinach back into the eggs and season with kosher salt and black pepper.
  7. Toast the whole-grain bread until golden and crisp.
  8. Serve the spinach and egg scramble immediately with the toast and fresh raspberries.

Notes

  • Add shredded cheese for a creamier texture.
  • Include mushrooms, tomatoes, or onions for extra vegetables.
  • Swap raspberries with blueberries, strawberries, or blackberries.
  • Whole-grain, sourdough, or multigrain bread all work well.
  • Add chili flakes or paprika for extra flavor.
  • Fresh herbs like parsley or chives brighten the dish.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently to avoid overcooking the eggs.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-egg-scramble-with-raspberries/