Spinach Egg Scramble on Whole-Wheat Toast

A 15-minute breakfast with eggs, spinach, tomato and whole-wheat toast. Contains egg and wheat; no supplements required.

Jump to ingredients | Jump to method

Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.

Ingredients

• 2 pieces eggs
• 50 g spinach, washed and chopped
• 60 g tomato, diced
• 2 slices whole-wheat bread
• 1 tsp olive oil
• 0.125 tsp salt
• 0.125 tsp black pepper

Step-by-step method

1. Wash hands and produce. Chop spinach and tomato. Crack eggs into a clean bowl, add salt and pepper, and beat until whites and yolks are combined.
2. Toast the bread to your preference while preparing the scramble; keep it on a plate.
3. Heat olive oil in a non-stick pan on medium heat. Add tomato and cook for 2 minutes until a little of its moisture evaporates.
4. Add spinach and stir for 1–2 minutes until wilted. Lower the heat so the eggs will cook gently.
5. Pour in beaten eggs. Use a spatula to push cooked edges towards the middle; continue for about 3 minutes until the eggs are fully set with no liquid egg. Egg dishes should reach 71°C.
6. Spoon over both toast slices and serve as one portion. Serve freshly made. For meal prep, refrigerate promptly in shallow covered containers at 4°C or below; use within 2 days. Keep cold when transporting. Reheat cooked portions until steaming hot throughout, ideally 74°C. This is an everyday meal idea; no calorie, protein or muscle-gain target is claimed.