Spinach, pepper and tomato scramble on whole-wheat toast
This Spinach, Pepper, and Tomato Scramble on Whole-Wheat Toast is a nutritious breakfast featuring sautéed vegetables mixed with scrambled eggs, providing a hearty kickstart to your day. Quick and easy to prepare, it combines vibrant flavours and healthy ingredients.
Cook time 12 min
Prep time 5 min
Ingredients:
1 short spray cooking spray oil2 eggs
1/2 cup red pepper
1 cup spinach
1/2 cup cherry tomatoes
2 slices whole-wheat bread
Looking for a quick, healthy, and delicious breakfast option? This Spinach, Pepper, and Tomato Scramble on Whole-Wheat Toast is the perfect way to kickstart your day. Packed with vitamins, fiber, and protein, this dish is not only nutritious but also incredibly easy to prepare.
Instructions:
- Rinse and dry the red bell pepper, spinach, and cherry tomatoes.
- Dice the red bell pepper into small pieces.
- Roughly chop the spinach leaves.
- Halve the cherry tomatoes.
- Place the whole-wheat bread slices in a toaster and toast to your desired level of crispiness. Set aside.
- Heat a non-stick skillet over medium heat.
- Spray lightly with cooking spray oil.
- Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until they start to soften.
- Add the halved cherry tomatoes and cook for another 1-2 minutes until they begin to soften but hold their shape.
- Add the spinach and cook until wilted, about 1 minute.
- In a small bowl, crack the eggs and whisk until fully combined.
- Pour the beaten eggs over the vegetables in the skillet.
- Stir gently, scrambling the eggs with the vegetables, until the eggs are fully cooked and no longer runny. This should take about 2-3 minutes.
- Place the toasted whole-wheat bread slices on a plate.
- Divide the vegetable and egg scramble mixture evenly between the two slices of toast.
- Serve immediately while hot. Optionally, season with salt and pepper to taste.
This Spinach, Pepper, and Tomato Scramble on Whole-Wheat Toast is a delightful and nutritious way to start your day. The combination of fresh vegetables and protein-packed eggs on hearty whole-wheat toast makes for a balanced breakfast that is both satisfying and delicious. Enjoy!
Spinach, pepper and tomato scramble on whole-wheat toast FAQ:
The total cooking time for the scramble is about 5-7 minutes. This includes sautéing the vegetables for approximately 5 minutes and scrambling the eggs for another 2-3 minutes.
The eggs are fully cooked when they are no longer runny and have a firm texture. They should be gently scrambled with the vegetables to ensure even cooking.
Yes, you can substitute whole-wheat bread with any type of bread you prefer, such as multigrain, sourdough, or gluten-free bread. Adjust toasting time as needed.
Store any leftover scramble in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.
You can substitute red bell peppers with other sweet peppers, such as yellow or orange bell peppers. For a spicier option, consider using jalapeños or poblano peppers.
Cooking Tips:
- Preheat your skillet to ensure even cooking.
- Chop all your vegetables before you begin cooking to streamline the process.
- For added flavor, consider adding a pinch of salt and pepper to the egg mixture.
- To make the dish more filling, you can add a sprinkle of cheese on top.
- If using non-stick spray, a single short spray is enough to coat the skillet and prevent sticking.
- Toast the bread slices while the eggs are cooking to save time.
Nutrition Facts
1 ServingsCalories 310kcal
Protein 20g
Carbohydrates 33g
Fiber 6g
Sugar 7g
Fat 11g
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