Contains gluten and eggs. Check the ingredients if you cook for someone with allergies.
The classic training breakfast: soft scrambled eggs folded through wilted spinach on crunchy wholemeal toast. Complete protein, iron and slow carbs in under 15 minutes.
5 minPrep
10 minCook
15 minTotal
2Serves
Scrambled Eggs and Spinach on Wholemeal Toast
by · Easy
Vegetarian
High protein
Source of fibre
Low sugars
High in potassium
Contains gluten and eggs. Check the ingredients if you cook for someone with allergies.
The classic training breakfast: soft scrambled eggs folded through wilted spinach on crunchy wholemeal toast. Complete protein, iron and slow carbs in under 15 minutes.
5 minPrep
10 minCook
15 minTotal
2Serves
Nutrition
Per serving · 215 g
339kcal1417 kJ
Protein21.2 g42%
Carbohydrate30.7 g12%
Net carbs †23.8 g
Sugars1.27 g1%
Fibre6.97 g
Fat16.2 g23%
Saturates3.56 g18%
Salt †1.41 g24%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
mixing bowl
non-stick pan
spatula
toaster
whisk
Ingredients
Quantities scale automatically · metric units (change in profile)
100 g
Spinach raw
1 pinch
Common salt/table salt
240 g
Chicken egg raw4 eggs
10 ml
Olive oil
1 pinch
Pepper black, dried
120 g
Wholemeal bread4 slices
Instructions
1
Toast the wholemeal bread in the toaster.
2
Whisk the eggs with the salt and black pepper in a mixing bowl using a whisk.
3
Heat the olive oil in a non-stick pan over medium heat and wilt the spinach for about 1 minute. Pour in the eggs and fold gently with a spatula until just set and still glossy.
4
Pile the scrambled eggs onto the warm toast and serve immediately.
Before you start
You'll need
mixing bowl
non-stick pan
spatula
toaster
whisk
Ingredients
Quantities scale automatically · metric units (change in profile)
100 g
Spinach raw
1 pinch
Common salt/table salt
240 g
Chicken egg raw4 eggs
10 ml
Olive oil
1 pinch
Pepper black, dried
120 g
Wholemeal bread4 slices
Instructions
1
Toast the wholemeal bread in the toaster.
2
Whisk the eggs with the salt and black pepper in a mixing bowl using a whisk.
3
Heat the olive oil in a non-stick pan over medium heat and wilt the spinach for about 1 minute. Pour in the eggs and fold gently with a spatula until just set and still glossy.
4
Pile the scrambled eggs onto the warm toast and serve immediately.
Nutrition
Per serving · 215 g
339kcal1417 kJ
Protein21.2 g42%
Carbohydrate30.7 g12%
Net carbs †23.8 g
Sugars1.27 g1%
Fibre6.97 g
Fat16.2 g23%
Saturates3.56 g18%
Salt †1.41 g24%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.