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1. Heat 1 tsp. oil in large nonstick skillet over medium heat.

2. Add mushrooms; cook, stirring frequently, for 2 to 3 minutes, or until soft. Add spinach, stirring occasionally, until wilted. Transfer to a plate and set aside.

3. Using the same nonstick skillet, add remaining 1 tsp. oil.

4. Crack eggs into the pan and cook until whites are just beginning to firm and the outside edges become crisp and golden brown, about 1½ to 2 minutes. Sprinkle with salt and pepper (if desired).

5. Transfer eggs to the plate with spinach and mushrooms; top eggs with cheese. Serve with toast strips.

(MAKES 1 SERVING) TOTAL TIME: PREP TIME: COOKING TIME:

SUNNY-SIDE UP EGGS AND TOAST WITH A HINT OF VEGGIES MOST

2 tsp. olive oil, divided use

½ cup sliced mushrooms

1 cup baby spinach

2 large eggs

1 Tbsp. shredded Parmesan cheese

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 slice whole-grain bread, toasted, sliced into thick strips

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50% PROTEIN | 50% FFCs

> Choose ones you won't overeat

> The serving size is easy to track

> It's 150 calories or less

> There's at least 1 g fiber for every 10 g total carbs (but the more fiber, the better!)

> Pick ones with the same, if not more, fiber grams than sugar grams

> Pick ones without any trans fats (i.e., partially hydrogenated oil)

CHECKLIST FOR BUYING FFCs:

Switch up the veggies to keep this dish fun

and fresh!

VG

Recipes containing the icon are designed to be high in protein. These recipes contain at least 20% of the daily value for protein.

Recipes containing the icon are designed to be made in less than 15 minutes and require little to no cooking.

Recipes containing the icon are designed to be Lacto-Ovo vegetarian and contain no poultry, meat, or fish. Please read product labels for each ingredient to ensure this to be the case.

15 MIN. 5 MIN.

10 MIN.