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Mediterranean
Spinach Feta Scramble
13 min total5 prep8 cook1 servings340 cal
VegetarianKetoLow-CarbFlexitarianContains eggContains dairy
Wilted spinach and juicy cherry tomatoes are folded into softly scrambled eggs with tangy feta cheese for a Mediterranean-inspired breakfast. It's a fast, low-carb way to work greens into your morning without sacrificing flavor.
Ingredients
dairy
- 3eggs
- 40 gfeta cheese
produce
- 60 gspinach
- 6cherry tomatoes
pantry
- 1 tbspolive oil
- 0.25 tspsalt
- 0.13 tspblack pepper
Steps
- Roughly chop the spinach and halve the cherry tomatoes.
- Crack the eggs into a bowl with the salt and black pepper, and whisk until smooth.
- Heat the olive oil in a nonstick skillet over medium heat.
- Add the spinach and cook for 1–2 minutes, stirring, until wilted and most of the liquid has evaporated.
- Pour the whisked eggs into the skillet over the spinach and reduce the heat to medium-low.
- Cook the eggs, stirring gently and frequently with a spatula, for 2–3 minutes until just barely set.
- Fold in the halved cherry tomatoes and crumbled feta, and cook for 30 more seconds until the feta softens.
- Remove from the heat while the eggs are still glossy and slightly soft, since they will continue to set.
- Transfer to a plate and serve warm.
Tips
- Cook the spinach until its liquid has mostly evaporated so the eggs don't turn watery.
- Add the feta at the very end so it stays in soft, melty pockets instead of overcooking.
- Keep the heat medium-low and stir gently for the softest, creamiest scrambled eggs.
- Halve the cherry tomatoes so they release just enough juice without making the eggs soggy.
