INGREDIENTS

• 1 teaspoon canola oil

• 1 ½ cups baby spinach (1 1/2 ounces)

• 2 large eggs, lightly beaten

• Pinch of kosher salt

• Pinch of ground pepper

• 1 slice whole-grain bread, toasted

• ½ cup fresh raspberries

METHOD

1. Heat oil in a small nonstick skillet over medium-high heat.

2. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate.

3. Wipe the pan clean, place over medium heat and add eggs.

4. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes.

5. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.

NOTE: This healthy recipe was from Eatingwell.com