Veggie Eggy Scramble Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
Katie admits that she and her family "aren't big morning people." They rush through and typically grab what's convenient. We like the idea of getting them to incorporate veggies into the morning meal, and it's not hard or tim
Ingredients
5 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce feta cheese, crumbled (about 1/4 cup)
1 tablespoon canola oil
1/4 cup chopped green onions
1/2 cup halved grape tomatoes
1 (5-ounce) package fresh baby spinach
4 (1 1/2-ounce) slices 100% whole-grain bread, toasted
Instructions
Place eggs in a medium bowl; stir with a whisk until lightly beaten. Add salt, pepper, and feta cheese; whisk to combine.
Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onions and tomatoes; cook 1 minute, stirring occasionally. Add spinach; cover and cook 1 minute or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan; cook 1 1/2 minutes or until eggs are soft-scrambled, gently stirring to incorporate vegetables. Serve over toast.
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