This unique and delightful scramble combines the comforting flavors of a classic egg scramble with the vibrant sweetness of fresh raspberries. It’s a protein-packed breakfast option that’s both satisfying and surprisingly delicious.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped fresh spinach
• 2 large eggs, lightly beaten
• Pinch of salt
• Pinch of black pepper
• 1/2 cup fresh raspberries

Optional Add-ins:

• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh chives
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon sliced almonds

Instructions:

Prepare Ingredients:

Wash the spinach leaves and raspberries. Crack the eggs into a bowl and beat them lightly with a fork. Season with salt and pepper.

Heat Olive Oil:

Heat olive oil in a skillet over medium heat.

Cook Spinach:

Add the fresh spinach leaves to the skillet and cook until they wilt, stirring occasionally.

Add Eggs:

Pour the beaten eggs into the skillet over the cooked spinach. Allow the eggs to cook for a few seconds until they start to set around the edges.

Scramble Eggs:

Gently scramble the eggs with a spatula, stirring occasionally, until they are cooked to your desired consistency.

Add Raspberries:

Just before the eggs are fully cooked, add the raspberries to the skillet. Stir gently to incorporate them into the eggs.

Finish and Serve:

Continue cooking for another minute or until the eggs are fully cooked and the raspberries are slightly softened. Season with additional salt and pepper if needed.

Garnish (Optional):

If desired, sprinkle feta cheese crumbles over the top of the scramble before serving for an extra flavor.

Serve:

Divide the Spinach & Egg Scramble with Raspberries onto plates and serve immediately.

Cooking Time:

Approximately 10 minutes.

Nutritional Values (per serving, without optional add-ins)

Nutrition	Values
Calories	320
Protein	22g
Fat	14g
Carbohydrates	25g
Fiber	2g
Vitamin	Good

Tips:

• Use frozen raspberries if fresh ones are unavailable. Thaw them slightly before adding them to the pan.
• For a richer flavor, you can use goat cheese instead of feta cheese.
• Add a drizzle of honey or maple syrup to the finished scramble for an extra touch of sweetness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but remember that the raspberries’ texture might soften.

Enjoy your unique and flavorful Spinach & Egg Scramble with Raspberries!