Cheesy Scrambled Eggs with Spinach and Toast
A quick and delicious breakfast of creamy, cheesy scrambled eggs with fresh spinach served on toasted bread.
5 min
Prep
10 min
Cook
4
Serves
270
Calories
Macros · per serving
16g protein
20g carbs
14g fat
Ingredients
For 4 servings
- 8 egg
- 1/4 cup milk
- 1/2 cup cheddar cheese
- 2 cups spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bread
- 2 tablespoons butter
Instructions
- 1
Crack the eggs into a bowl and add the milk, salt, and pepper. Whisk until well combined.
- 2
Heat 1 tablespoon of butter in a non-stick skillet over medium heat.
- 3
Add the spinach to the skillet and sauté for 2-3 minutes until wilted.
- 4
Pour the egg mixture over the spinach and gently stir with a spatula.
- 5
Add the cheddar cheese as the eggs start to set and continue to cook until the eggs are cooked to your liking.
- 6
Meanwhile, toast the bread slices to your preference.
- 7
Spread the remaining butter on the hot toasts.
- 8
Serve the scrambled eggs over the buttered toast.
Cook it this week.
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