Description
A delicious and nutritious breakfast featuring fluffy scrambled eggs with tomatoes, spinach, and feta.
Ingredients
Scale
- 4 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 10 grape tomatoes, halved
- 1 cup baby spinach
- 1 green onion, thinly sliced (green and white parts separated)
- 1 garlic clove, minced
- 2 ounces feta cheese
- Chopped fresh parsley, for garnish
Instructions
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat olive oil in a pan over medium heat.
- Add the halved tomatoes, baby spinach, and the white parts of the green onion; sauté for 2-3 minutes.
- Add minced garlic and sauté for an additional 30 seconds.
- Pour the whisked eggs into the pan, allowing them to settle for a minute before stirring gently.
- When the eggs are mostly set, add the green parts of the green onion and feta; remove from heat and stir gently.
- Garnish with parsley before serving.
Notes
For a spicier version, add a pinch of red pepper flakes. Use fresh ingredients for the best flavor. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg