Motivation Morning Veggie Egg Scramble with Yogurt Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1 teaspoon olive oil
• 1 slice whole-grain bread
• 80 g plain nonfat Greek yogurt
• 1/2 cup spinach, chopped
• 1/4 red bell pepper, diced
• 1/4 zucchini, diced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon lemon juice

👨‍🍳 Instructions

1. 1
   Toast the whole-grain bread until golden and set aside.
2. 2
   In a bowl, whisk together the eggs, egg whites, oregano, black pepper, and salt.
3. 3
   Heat olive oil in a nonstick pan over medium heat.
4. 4
   Add red onion, bell pepper, and zucchini. Cook for 2 to 3 minutes until slightly softened.
5. 5
   Add chopped spinach and stir for 30 to 60 seconds until wilted.
6. 6
   Pour the egg mixture into the pan and gently stir until the eggs are just set and fluffy.
7. 7
   Mix the Greek yogurt with lemon juice and half of the parsley in a small bowl.
8. 8
   Serve the veggie egg scramble with the toast and yogurt on the side or spread the yogurt onto the toast.
9. 9
   Finish with the remaining parsley on top for a fresh, bright flavor.

📊 Nutritional Information

• Fiber: 4 g per serving
• Calcium: approximately 180 mg per serving
• Iron: approximately 2.5 mg per serving
• Vitamin C: high from bell pepper and spinach
• Vitamin A: high from spinach and egg yolk
• Potassium: approximately 420 mg per serving
• Probiotics: present from Greek yogurt

💡 Cooking Tips

• Use a nonstick pan and medium heat to keep the eggs tender and prevent overcooking.
• Chop the vegetables into small, even pieces so they cook quickly and blend well into the scramble.
• Add the spinach last because it wilts fast and keeps its bright color better with short cooking.
• If you meal prep, pre-chop the vegetables the night before to make breakfast faster and easier.
• For food safety, cook eggs until fully set and refrigerate Greek yogurt promptly after use.