Veggie Eggy Scramble

1. 1

   Place eggs in a medium bowl; stir with a whisk until lightly beaten. Add salt, pepper, and feta cheese; whisk to combine.

2. 2

   Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onions and tomatoes; cook 1 minute, stirring occasionally. Add spinach; cover and cook 1 minute or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan; cook 1 1/2 minutes or until eggs are soft-scrambled, gently stirring to incorporate vegetables. Serve over toast.

* Per serving · 4 servings · Values may vary.

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