Spinach, pepper and tomato scramble on whole-wheat toast

This Spinach, Pepper, and Tomato Scramble on Whole-Wheat Toast is a nutritious breakfast featuring sautéed vegetables mixed with scrambled eggs, providing a hearty kickstart to your day. Quick and easy to prepare, it combines vibrant flavours and healthy ingredients.

19 Jan 2026
Cook time 12 min
Prep time 5 min

Ingredients:

1 short spray cooking spray oil
2 eggs
1/2 cup red pepper
1 cup spinach
1/2 cup cherry tomatoes
2 slices whole-wheat bread
Spinach, pepper and tomato scramble on whole-wheat toast

Looking for a quick, healthy, and delicious breakfast option? This Spinach, Pepper, and Tomato Scramble on Whole-Wheat Toast is the perfect way to kickstart your day. Packed with vitamins, fiber, and protein, this dish is not only nutritious but also incredibly easy to prepare.

Instructions:

1. Preparation:
- Rinse and dry the red bell pepper, spinach, and cherry tomatoes.
- Dice the red bell pepper into small pieces.
- Roughly chop the spinach leaves.
- Halve the cherry tomatoes.
2. Toasting:
- Place the whole-wheat bread slices in a toaster and toast to your desired level of crispiness. Set aside.
3. Cooking the Vegetables:
- Heat a non-stick skillet over medium heat.
- Spray lightly with cooking spray oil.
- Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until they start to soften.
- Add the halved cherry tomatoes and cook for another 1-2 minutes until they begin to soften but hold their shape.
- Add the spinach and cook until wilted, about 1 minute.
4. Preparing the Eggs:
- In a small bowl, crack the eggs and whisk until fully combined.
- Pour the beaten eggs over the vegetables in the skillet.
- Stir gently, scrambling the eggs with the vegetables, until the eggs are fully cooked and no longer runny. This should take about 2-3 minutes.
5. Assembling:
- Place the toasted whole-wheat bread slices on a plate.
- Divide the vegetable and egg scramble mixture evenly between the two slices of toast.
6. Serving:
- Serve immediately while hot. Optionally, season with salt and pepper to taste.

This Spinach, Pepper, and Tomato Scramble on Whole-Wheat Toast is a delightful and nutritious way to start your day. The combination of fresh vegetables and protein-packed eggs on hearty whole-wheat toast makes for a balanced breakfast that is both satisfying and delicious. Enjoy!

Spinach, pepper and tomato scramble on whole-wheat toast FAQ:

What is the cooking time for the scramble?

The total cooking time for the scramble is about 5-7 minutes. This includes sautéing the vegetables for approximately 5 minutes and scrambling the eggs for another 2-3 minutes.

How do I know when the eggs are fully cooked?

The eggs are fully cooked when they are no longer runny and have a firm texture. They should be gently scrambled with the vegetables to ensure even cooking.

Can I substitute the whole-wheat bread with another type?

Yes, you can substitute whole-wheat bread with any type of bread you prefer, such as multigrain, sourdough, or gluten-free bread. Adjust toasting time as needed.

What’s the best way to store leftover scramble?

Store any leftover scramble in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

What can I use instead of red bell peppers?

You can substitute red bell peppers with other sweet peppers, such as yellow or orange bell peppers. For a spicier option, consider using jalapeños or poblano peppers.

Cooking Tips:

- Preheat your skillet to ensure even cooking.

- Chop all your vegetables before you begin cooking to streamline the process.

- For added flavor, consider adding a pinch of salt and pepper to the egg mixture.

- To make the dish more filling, you can add a sprinkle of cheese on top.

- If using non-stick spray, a single short spray is enough to coat the skillet and prevent sticking.

- Toast the bread slices while the eggs are cooking to save time.

Nutrition Facts

1 Servings
Calories 310kcal
Protein 20g
Carbohydrates 33g
Fiber 6g
Sugar 7g
Fat 11g

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