Scrambled Eggs with Veggies and Toast
- 1/2 cup broccoli, florets
- 1 medium bell pepper, orange
- 1 none cooking spray
- 8 large egg
- 1 cup spinach
- 3/4 cup cheddar cheese, shredded
- 4 slice bread, whole wheat
- 2 cup mango cubes, frozen
Dice broccoli and bell pepper.
Heat a skillet on medium-high and spray with cooking spray.
Crack eggs into a bowl and lightly whisk together; pour into hot skillet.
Cook until eggs begin to set, then add veggies and cheese. Continue heating until eggs are cooked through, stirring frequently to scramble.
While eggs are cooking, toast bread.
Top eggs with salsa and serve with toast and frozen mango on the side.
Calories: 383kcal | Carbohydrates: 33g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 393mg | Sodium: 666mg | Fiber: 5g | Sugar: 15g