Veggie Eggy Scramble

• 5 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 1 tablespoon canola oil
• 1/4 cup chopped green onions
• 1/2 cup halved grape tomatoes
• 1 (5-ounce) package fresh baby spinach
• 4 (1 1/2-ounce) slices 100% whole-grain bread, toasted

1. Place eggs in a medium bowl; stir with a whisk until lightly beaten. Add salt, pepper, and feta cheese; whisk to combine.
2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onions and tomatoes; cook 1 minute, stirring occasionally. Add spinach; cover and cook 1 minute or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan; cook 1 1/2 minutes or until eggs are soft-scrambled, gently stirring to incorporate vegetables. Serve over toast.

eggs, kosher salt, black pepper, feta cheese, canola oil, green onions, halved grape tomatoes, baby spinach, bread

Taken from www.myrecipes.com/recipe/veggie-eggy-scramble (may not work)