• 1 teaspoon canola oil
• 1 ½ 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
• ½ cup fresh raspberries

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Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.