Spinach and feta scrambled eggs
Spinach and feta scrambled eggs are a nutritious breakfast featuring creamy feta and fresh spinach, cooked quickly for a satisfying meal. This simple dish combines protein-rich eggs with vibrant greens for a delicious start to your day.
Cook time 5 min
Prep time 5 min
Ingredients:
1/2 tsp olive oil1/4 cup feta cheese
1 cup spinach
2 eggs
Looking for a nutritious and delicious breakfast option? Spinach and feta scrambled eggs provide a perfect blend of protein, vitamins, and minerals, making it an ideal start to your day. With the creamy texture of feta and the freshness of spinach, this dish is both satisfying and easy to prepare.
Instructions:
- Wash and roughly chop the spinach if not already done.
- Crumble the feta cheese into small pieces if not pre-crumbled.
- Place a non-stick skillet or frying pan over medium heat.
- Add 1/2 teaspoon of olive oil to the pan and let it heat up for about 1 minute.
- Add the chopped spinach to the heated skillet.
- Sauté the spinach for about 1-2 minutes, until it is wilted and tender. Stir occasionally to prevent burning.
- Crack the 2 eggs into a bowl.
- Beat the eggs with a fork or whisk until the yolks and whites are fully combined.
- Pour the beaten eggs into the skillet with the sautéed spinach.
- Let the eggs sit undisturbed for a few seconds until they start to set around the edges.
- Gently stir and scrape the eggs from the edges towards the center of the pan.
- Continue to cook and scramble the eggs, moving them around until they are mostly cooked but still slightly runny.
- Sprinkle the crumbled feta cheese evenly over the scrambled eggs.
- Gently fold the cheese into the eggs, allowing it to melt slightly and combine with the mixture.
- Season the scrambled eggs with salt and pepper to taste, if desired.
- Cook for another 30 seconds to 1 minute, until the eggs are fully set but still soft and creamy.
- Remove the skillet from the heat and transfer the scrambled eggs to a plate.
- Serve immediately while hot, perhaps with a slice of toast or a side of fresh fruit.
Spinach and feta scrambled eggs are a quick and wholesome choice for breakfast or brunch. With simple ingredients and straightforward preparation, you can enjoy a flavorful and nutritious meal that keeps you energized for the day ahead.
Spinach and feta scrambled eggs FAQ:
Sauté the chopped spinach for about 1-2 minutes until it is wilted and tender. Stir occasionally to prevent burning.
A small to medium non-stick skillet or frying pan is ideal for this recipe, as it allows for even cooking and easy scrambling of the eggs.
Yes, you can substitute feta cheese with goat cheese, ricotta, or even shredded cheese like cheddar for a different flavor, though the taste will vary.
Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.
The eggs should be mostly cooked but still slightly runny when you add the feta. They are done when they are soft, creamy, and no longer shiny with raw egg.
Tips:
- Use fresh spinach for the best flavor and nutritional benefits. If using frozen spinach, ensure it's thoroughly drained to avoid extra moisture.
- Whisk the eggs thoroughly before cooking to achieve a light and fluffy texture.
- Cook the ingredients on medium-low heat to avoid overcooking the eggs and preserving the creamy consistency.
- Season with a pinch of salt and pepper, but be cautious with the salt as feta cheese is already salty.
- Serve the scrambled eggs immediately to enjoy the best texture and flavor.
Nutrition per serving
1 ServingsCalories 250kcal
Protein 18g
Carbohydrates 3.21g
Fiber 0.48g
Sugar 0.33g
Fat 20g
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