Start Your Morning by Pairing Two Power Foods

The protein and fiber in this dish will fill you up. Jennifer Causey/TNS

This quick breakfast pairs two power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.

Spinach & Egg Scramble with Raspberries

Serves 1

Active Time: 10 minutes

Total Time: 10 minutes

1 teaspoon canola oil

1 1/2 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

1/2 cup fresh raspberries

1. Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate.

2. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper.

3. Serve the scramble with toast and raspberries.

Recipe nutrition per serving: 295 Calories, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 372 mg, Carbohydrates: 21 g, Fiber: 7 g, Total Sugars: 5 g, Protein: 18 g, Sodium: 395 mg, Potassium: 530 mg, Phosphorus: 296 mg, Iron: 4 mg, Folate: 162 mcg, Calcium: 141 mg, Vitamin A: 4549 IU, Vitamin C: 28 mg, Vitamin D: 82 IU.

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