Spinach Egg Toast

Ingredients

• 8 Each large eggs - 8 (count)
• 4 Count whole wheat bread - 4 (slices)
• 5 Ounce baby spinach - 5 (oz)
• 1 Cup shredded cheddar cheese - 1 (cup), shredded
• 1 Cup cherry tomatoes - 1 (cup), halved
• 2 Tablespoon milk - 2 (tbsp)
• 1 Tablespoon olive oil - 1 (tbsp)
• 0.5 Teaspoon salt - 1/2 (tsp)
• 0.25 Teaspoon black pepper - 1/4 (tsp)

Instructions

1. Prep tomatoes and egg mixture

   1. *Halve the cherry tomatoes* on a cutting board, then *whisk the eggs, milk, salt, and black pepper* in a medium bowl until evenly blended.

2. Wilt spinach

   2. Heat olive oil in a large nonstick skillet over medium heat, add the baby spinach, and cook for *1 to 2 minutes* until *just wilted*.

3. Soft scramble eggs

   3. Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are *softly set* and still *moist*, about 3 to 4 minutes.

4. Fold in cheese

   4. Sprinkle in the shredded cheddar cheese and fold gently until the cheese is *melted* and the eggs look *creamy*.

5. Toast bread

   5. Toast the whole wheat bread until *golden and crisp*, then place each slice on a plate.

6. Assemble and serve

   6. Spoon the spinach eggs over the toast and top with *halved cherry tomatoes* while the eggs are *warm*.