Scrambled Eggs with Spinach and Whole Wheat Toast

In a medium bowl, crack 5 large eggs and add 2 egg whites. Season with 1/4 tsp salt and 1/4 tsp black pepper, then whisk vigorously with a fork for 1 minute until completely combined and slightly frothy.

Wash 100g fresh baby spinach thoroughly under cold running water and pat dry with a clean kitchen towel.

Place 4 slices of whole wheat bread into a toaster and toast for 3 to 4 minutes until golden brown and crisp.

Heat a medium non-stick skillet over medium heat. Add the 100g washed fresh baby spinach with 1 tbsp of water and sauté for 1 to 2 minutes until just wilted and bright green. Immediately transfer the spinach to a plate, gently press out any excess liquid, and wipe the skillet dry.

Return the skillet to medium-low heat and melt 1 tsp unsalted butter, swirling to coat the bottom of the pan.

Pour the whisked egg mixture into the skillet. Let it cook undisturbed for 10 seconds, then use a heatproof spatula to gently push the eggs from the outer edges to the center, creating soft, pillowy curds.

When the eggs are about 70% cooked and still slightly runny (after about 2 minutes), gently fold in the wilted spinach. Continue to cook and stir gently for another 30 to 60 seconds until the eggs are just set but still moist and tender. Remove from heat immediately.

Divide the scrambled eggs and spinach evenly between two plates. Serve immediately alongside 2 slices of toasted whole wheat bread per plate.