Name: Spinach & Egg Scramble with Raspberries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 teaspoon canola oil; 1.5 cups baby spinach (1 1/2 ounces); 2 large eggs, lightly beaten; Pinch of kosher salt; Pinch of ground pepper; 1 slice whole-grain bread, toasted; 0.5 cup fresh raspberries

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

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