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Veggie Eggy Scramble

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 8 mins
Total time 8 mins
Yield

Serves 4 (serving size: 1 toast slice and 1/2 cup egg mixture)

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 time-consuming to do. Katie can spend a few minutes prepping everything the night before (including beating the egg-cheese mixture) to make the next morning a breeze. When they need this to be grab and go, they can stuff the scramble into a whole-wheat pita.

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

Nutrition Information

  • calories 228
  • fat 11.7 g
  • satfat 3.3 g
  • monofat 4.8 g
  • polyfat 2.3 g
  • protein 13 g
  • carbohydrate 21 g
  • fiber 8 g
  • cholesterol 239 mg
  • iron 3 mg
  • sodium 419 mg
  • calcium 239 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  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.