Veggie-Packed Scrambled Eggs with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 small red bell pepper, diced
• 1/4 small red onion, finely chopped
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk the eggs with skim milk, salt, and pepper in a bowl.
2. 2
   Heat olive oil in a nonstick pan over medium heat.
3. 3
   Add red onion and bell pepper to the pan; sauté for 2 minutes.
4. 4
   Add cherry tomatoes and spinach; cook until spinach wilts, about 1 minute.
5. 5
   Pour in the egg mixture and cook gently, stirring regularly, until eggs are just set.
6. 6
   Meanwhile, toast the slice of wholegrain bread.
7. 7
   Serve the scrambled eggs over the toast or on the side. Enjoy warm!

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 34% DV
• Vitamin C: 48% DV
• Vitamin B12: 35% DV
• Iron: 16% DV
• Calcium: 13% DV
• Potassium: 11% DV

💡 Cooking Tips

• Use a silicone spatula for creamy eggs and easier cleanup.
• Let the eggs cook slowly for a fluffier texture—avoid high heat.
• Swap in your favorite veggies for variety while keeping it low-calorie.
• Toast the bread just before serving so it stays crispy.
• Always check eggs for freshness before using.