Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
8 mins
total:
8 mins
Yield:
Serves 4 (serving size: 1 toast slice and 1/2 cup egg mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

228 calories; fat 11.7g; saturated fat 3.3g; mono fat 4.8g; poly fat 2.3g; protein 13g; carbohydrates 21g; fiber 8g; cholesterol 239mg; iron 3mg; sodium 419mg; calcium 239mg; sugars 3g; added sugar 1g.
Advertisement