Spinach Egg Toasts

Ingredients

• 4 Count whole wheat bread - 4 (slices)
• 4 Each large eggs - 4 (eggs)
• 3 Count baby spinach - 3 (packed cups), Measured as packed cups.
• 1 Cup cherry tomatoes, halved - 1 (cup), halved
• 1 Cup shredded mozzarella cheese - 1 (cup)
• 2 Teaspoon olive oil - 2 (teaspoons)
• 0.25 Teaspoon garlic powder - 1/4 (teaspoon)
• 0.25 Teaspoon fine salt - 1/4 (teaspoon)
• 0.13 Teaspoon black pepper - 1/8 (teaspoon)

Instructions

1. Prep the vegetables, cheese, and eggs

   1. *Halve the cherry tomatoes*, *measure the spinach and mozzarella*, and crack the eggs into a bowl.

2. Season and beat the eggs

   2. Add the garlic powder, salt, and black pepper to the eggs, then *beat until smooth* with a fork.

3. Toast the bread

   3. Toast the bread slices in the toaster until *golden and crisp*, then place them on serving plates.

4. Wilt the spinach and tomatoes

   4. Heat the olive oil in a large nonstick skillet over medium heat, add the spinach and tomatoes, and cook for *2 to 3 minutes* until the spinach is *just wilted*.

5. Cook the eggs

   5. Pour in the beaten eggs and cook, stirring gently, for *3 to 4 minutes* until the eggs are *softly set*.

6. Melt the cheese

   6. Sprinkle the mozzarella over the egg mixture, turn off the heat, and let it sit for *1 minute* until the cheese is *melted and stretchy*.

7. Assemble and serve

   7. Spoon the spinach egg mixture evenly over the toast and serve *warm*.