Protein-Packed Veggie Scramble with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/2 cup chopped spinach
• 1/4 cup diced red bell pepper
• 1/4 cup diced tomatoes
• 1/4 cup diced onion
• 1 slice whole wheat bread
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a nonstick skillet over medium heat.
2. 2
   Add the chopped onion and red bell pepper. Sauté for 2-3 minutes until slightly softened.
3. 3
   Add the spinach and diced tomatoes. Cook for another 1-2 minutes, stirring occasionally.
4. 4
   In a small bowl, whisk the eggs with a pinch of salt and black pepper.
5. 5
   Pour the eggs into the skillet with the veggies. Stir gently, letting the eggs set slightly before scrambling.
6. 6
   Continue to cook and scramble the mixture until the eggs are just cooked through but still moist.
7. 7
   While the scramble cooks, toast the whole wheat bread to your preferred crispness.
8. 8
   Serve the veggie scramble alongside the toasted bread, garnished with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 1090 IU
• Vitamin C: 38 mg
• Calcium: 110 mg
• Iron: 3 mg
• Fiber: 5 g
• Potassium: 420 mg

💡 Cooking Tips

• Use a nonstick skillet to reduce the amount of oil needed for cooking.
• For extra flavor, sprinkle a pinch of dried Italian herbs while sautéing the vegetables.
• Toast the bread just before serving to keep it warm and crunchy.
• If you're prepping ahead, chop all veggies the night before for a quicker cook in the morning.