Veggie Eggy Scramble

Name: Veggie Eggy Scramble
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

9 ingredients

2 steps

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

Directions

1

Place eggs in a medium bowl; stir with a whisk until lightly beaten. Add salt, pepper, and feta cheese; whisk to combine.
2

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.