Spinach And Feta Scrambled Eggs Recipe

Scrambled eggs with spinach
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Breakfast sets the tone for the day, and there’s no better way to start than with a plate of wholesome, flavorful scrambled eggs. But we’re not talking about your regular scrambled eggs, we’re adding a Mediterranean twist!

This spinach and feta scramble is a vibrant, nutrient-packed dish that’s perfect for busy mornings or leisurely weekend brunches.

What makes this recipe so special? It’s quick to prepare, bursting with flavor, and loaded with healthy ingredients like spinach, eggs, and creamy feta cheese.

Whether you’re cooking for yourself or feeding a crowd, this dish is guaranteed to impress. Plus, it’s incredibly versatile; serve it with toasted sourdough, avocado slices, or even a fresh side salad for a complete meal.

I remember the first time I made this spinach and feta scrambled eggs recipe on a chilly winter morning. The warmth of the eggs combined with the earthy spinach and tangy feta felt like the perfect hug in a bowl. Now, it’s become a go-to recipe for days when I need a little extra comfort or a boost of energy.

Why You’ll Love It

  • Quick and Easy: Ready in just 15 minutes, this recipe is perfect for busy mornings.
  • Nutritious: Packed with protein, iron, and vitamins from the eggs and spinach.
  • Deliciously Tangy: Feta cheese adds a rich, creamy tang that elevates the flavor.
  • Customizable: Add your favorite herbs or veggies to make it your own.
  • Minimal Cleanup: You only need one pan, making cleanup a breeze!

Ingredients

For the scrambled eggs:

  • 4 large eggs
  • 2 tablespoons milk (optional, for fluffier eggs)
  • 1 tablespoon olive oil or butter
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper

For the spinach and feta mix:

  • 1 cup fresh spinach leaves (roughly chopped)
  • 1/3 cup feta cheese (crumbled)
  • 1 small garlic clove (minced)
  • 1/2 tablespoon olive oil

Optional sides:

  • 2 slices of toasted bread (sourdough or whole grain work best)
  • Avocado slices or cherry tomatoes (for garnish)

More Recipes >>>>> Chicken And Vegetable Stir Fry Recipe

Kitchen Tools Needed

To whip up this spinach and feta scrambled eggs recipe, you’ll need just a few basic kitchen tools:

  • A mixing bowl (to whisk the eggs)
  • A fork or whisk
  • A non-stick skillet or frying pan
  • A spatula (preferably silicone for gentle stirring)
  • A cutting board and knife (to chop the spinach and garlic)
  • Measuring cups and spoons

Cooking Instructions

Step 1: Prep Your Ingredients

  1. Crack the eggs into a mixing bowl, add milk (if using), salt, and pepper, and whisk until the mixture is smooth and slightly frothy.
  2. Rinse the spinach, pat it dry, and roughly chop it. Mince the garlic and crumble the feta cheese if not pre-crumbled.

Step 2: Cook the Spinach

  1. Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Toss in the chopped spinach and cook for 1-2 minutes, stirring occasionally, until the spinach wilts. Remove the spinach from the pan and set it aside.

Step 3: Scramble the Eggs

  1. In the same skillet, reduce the heat to low and add 1 tablespoon of olive oil or butter.
  2. Pour in the whisked eggs and let them sit for a few seconds to set slightly.
  3. Using a spatula, gently stir the eggs from the edges toward the center, forming soft curds. Continue cooking and stirring until the eggs are just set but still creamy.

Step 4: Combine the Ingredients

  1. Once the eggs are nearly cooked, fold in the wilted spinach and crumbled feta. Stir gently to combine and heat through for another 30 seconds.
  2. Remove the pan from the heat immediately to avoid overcooking the eggs.

Step 5: Serve and Enjoy

  1. Plate the spinach and feta scrambled eggs with your favorite sides, such as toasted bread, avocado slices, or cherry tomatoes. Enjoy warm!
scrambled eggs with wilted spinach 2

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Tips and Tricks for Success

  • Low and Slow: Cooking the eggs on low heat ensures they stay soft, creamy, and don’t dry out. Avoid high heat, which can make the eggs rubbery.
  • Don’t Overmix: Stir the eggs gently to create fluffy curds. Overmixing can break them down into small, dry pieces.
  • Fresh Ingredients: Use fresh spinach and good-quality feta for the best flavor. If possible, opt for a block of feta and crumble it yourself.
  • Customize the Flavor: Add fresh herbs like dill, parsley, or chives for an extra burst of flavor. A pinch of red chili flakes or a dash of paprika can also add a nice kick.
  • Prep Ahead: Chop the spinach and garlic and whisk the eggs the night before to save time in the morning.
  • Clean as You Go: This recipe is quick, so cleaning up while cooking ensures you’re not left with a pile of dishes afterward.

Ingredient Substitutions and Variations

Ingredient Substitutions:

  • Eggs: For a vegan option, use crumbled tofu in place of eggs and add a pinch of turmeric for color.
  • Spinach: Substitute with kale, arugula, or Swiss chard. Just make sure to cook tougher greens a little longer.
  • Feta Cheese: Replace feta with goat cheese, cream cheese, or shredded mozzarella for a different flavor.
  • Milk: Use almond milk, oat milk, or coconut milk for a dairy-free alternative, or skip it altogether.
  • Garlic: Add a pinch of garlic powder if fresh garlic isn’t available.

Variations:

  • Spicy Kick: Add red chili flakes, diced jalapeños, or a dash of hot sauce.
  • Extra Protein: Toss in cooked, diced chicken, turkey, or plant-based protein like chickpeas or black beans.
  • Veggie Boost: Include diced bell peppers, mushrooms, onions, or cherry tomatoes.
  • Herbaceous Flavor: Garnish with fresh parsley, dill, or chives for a pop of color and flavor.

Serving Suggestions

  • Classic Breakfast Plate: Serve with buttered toast or bagels and a side of crispy bacon or sausages.
  • Mediterranean-Inspired: Pair with a simple cucumber-tomato salad drizzled with olive oil and balsamic vinegar.
  • Low-Carb Option: Skip the bread and serve with avocado slices or roasted vegetables.
  • Brunch Feast: Add a fruit salad, freshly squeezed orange juice, or a mimosa for a complete spread.
  • Wrap It Up: Spoon the scramble into a whole wheat tortilla for an easy breakfast burrito.
scrambled eggs with wilted spinach

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Storage and Reheating Instructions

Storage:

  • Fridge: Store leftover spinach and feta scrambled eggs in an airtight container for up to 3 days.
  • Freezer: While freezing scrambled eggs isn’t ideal due to texture changes, it can be done. Store in a freezer-safe container for up to 1 month.

Reheating:

  • Stovetop: Warm the scramble in a non-stick skillet over low heat, stirring occasionally until heated through.
  • Microwave: Heat in 30-second intervals, stirring in between to avoid overcooking.
  • Oven: Cover with foil and reheat at 300°F (150°C) for 10-12 minutes.

FAQ

Q: Can I use frozen spinach instead of fresh?
A: Yes! Thaw the spinach first and squeeze out excess water before adding it to the skillet.

Q: How can I make the scrambled eggs fluffier?
A: Add a splash of milk, cream, or water to the eggs when whisking, and cook them on low heat while stirring gently.

Q: Is this recipe keto-friendly?
A: Absolutely! Just skip the bread and pair it with avocado or a side of greens for a keto-friendly breakfast.

Q: Can I make this recipe ahead of time?
A: Yes, you can prep the spinach and feta mixture ahead of time and store it in the fridge. Cook the eggs fresh for the best texture.

Q: What’s the best way to crumble feta cheese?
A: Use a fork to gently break apart a block of feta into small crumbles for even distribution.

Q: Can I double the recipe?
A: Definitely! Simply double the ingredients and cook the eggs in batches if your skillet isn’t large enough.

With these tips, substitutions, and serving ideas, your spinach and feta scrambled eggs will be a guaranteed hit! Would you like any further additions or edits?

Scrambled eggs with spinach

Spinach and Feta Scrambled Eggs Recipe

What makes this recipe so special? It's quick to prepare, bursting with flavor, and loaded with healthy ingredients like spinach, eggs, and creamy feta cheese.
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Course Breakfast
Cuisine Mediterranean
Servings 2 servings
Calories 350 kcal

Equipment

  • A mixing bowl
  • A fork or whisk
  • A non-stick skillet or frying pan
  • A spatula
  • A cutting board and knife
  • Measuring cups and spoons

Ingredients
  

For the scrambled eggs:

  • 4 large eggs
  • 2 tablespoons milk optional, for fluffier eggs
  • 1 tablespoon olive oil or butter
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper

For the spinach and feta mix:

  • 1 cup fresh spinach leaves roughly chopped
  • 1/3 cup feta cheese crumbled
  • 1 small garlic clove minced
  • 1/2 tablespoon olive oil

Optional sides:

  • 2 slices of toasted bread sourdough or whole grain work best
  • Avocado slices or cherry tomatoes for garnish

Instructions
 

Step 1: Prep Your Ingredients

  • Crack the eggs into a mixing bowl, add milk (if using), salt, and pepper, and whisk until the mixture is smooth and slightly frothy.
  • Rinse the spinach, pat it dry, and roughly chop it. Mince the garlic and crumble the feta cheese if not pre-crumbled.

Step 2: Cook the Spinach

  • Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
  • Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Toss in the chopped spinach and cook for 1-2 minutes, stirring occasionally, until the spinach wilts. Remove the spinach from the pan and set it aside.

Step 3: Scramble the Eggs

  • In the same skillet, reduce the heat to low and add 1 tablespoon of olive oil or butter.
  • Pour in the whisked eggs and let them sit for a few seconds to set slightly.
  • Using a spatula, gently stir the eggs from the edges toward the center, forming soft curds. Continue cooking and stirring until the eggs are just set but still creamy.

Step 4: Combine the Ingredients

  • Once the eggs are nearly cooked, fold in the wilted spinach and crumbled feta. Stir gently to combine and heat through for another 30 seconds.
  • Remove the pan from the heat immediately to avoid overcooking the eggs.

Step 5: Serve and Enjoy

  • Plate the spinach and feta scrambled eggs with your favorite sides, such as toasted bread, avocado slices, or cherry tomatoes. Enjoy warm!

Notes

Nutritional Value (per serving)
These values are approximate and can vary based on the exact ingredients used. Here’s the breakdown per serving:
Calories: 300-350 kcal/ Protein: 20-25g/ Fat: 22-25g/ Carbohydrates: 3-5g/ Fiber: 1-2g/ Sugar: 2-3g/ Cholesterol: 275mg/ Sodium: 500-600mg/ Calcium: 150-200mg/ Iron: 2-3mg/ Vitamin A: 100-120% Vitamin C: 10-15%
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword healthy breakfast recipes, scrampled eggs recipes


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