Scrambled Eggs with Spinach and Feta is a super simple breakfast recipe that can serve two or twenty (with a little math!). You can serve this for a lazy Sunday morning breakfast, make it a brunch recipe for friends on your monthly get-together, or have it for dinner when you want breakfast for dinner on a busy night. It’s an easy recipe that makes life a little bit better by incorporating healthy ingredients in a tasty package that anyone will devour.
What’s for breakfast?
They say breakfast is the most important meal of the day. A lot of people save calories in the morning. Why not save calories AND get a good meal? This breakfast takes moments to come together so you don’t have to make it only on your weekends, whenever that may be.
In fact, did you know you can reheat scrambled eggs? Yup, you can. The microwave wins again. It’ll take some practice to figure out your own microwave settings, but once you do, you’ll be happy you read the head notes to this recipe!
Category is: Spinach. Popeye’s secret weapon. Am I dating myself? Probably. However, whenever I think of this ingredient, that’s where my mind wanders. It took me a long time to get over this stigma from Popeye. Stigma you say? Yes, stigma. That ooey, gooey canned spinach coming at ya – who found that appetizing? Not me. Sure it made you strong and ready for a fight, but all I could focus on was the unappealing texture that was coming out of that can.
Have I got your mouths watering, hah?! Well as this is a popular Mediterranean ingredient, spinach has a lot of good qualities that we can appreciate as adults. And you can appreciate it as kids too, just focus on Popeye’s strength kiddos. Spinach is a good source of iron, and it has anti-inflammatory properties. Put that in your pipe and eat it up!
Another popular ingredient in the Mediterranean is feta cheese. You aren’t supposed to stuff your face with it, like I want to, but when I’m thinking up recipes that are Mediterranean inspired, I always first say to myself, “How can I incorporate feta cheese?!” I sometimes have to pull back, but not always.
In this case, I didn’t have to pull back, but dove in. A single serving of feta cheese is one quarter cup. Here we use one-third cup for the entire recipe, which serves two (but can easily be scaled using the scaling function). Instead of using an entire cup as I originally intended to do, hah, I tried it a couple of different ways and decided one-third cup gave it just the right amount of flavor, and saved us some calories for future servings in the day.
Are eggs en vogue now?
So, here we are using an ingredient that we’re going to enjoy frequently if you’re trying to follow the ways of the Mediterranean folks – or like us, if you’re just trying to incorporate some more of the tenets into your daily routine.
However, eggs tend to go in and out of fashion. To read more about them check out: Are eggs good for you or not? from the American Heart Association and An egg a day may be fine for you after all, a new study says. The Anti-Inflammatory Diet has them on their food pyramid as well. They’re even Keto friendly. Pretty popular little ingredients these eggs are, used to varying degrees depending on where you’re looking.
It’s all in the wrist
The biggest thing I impart in this recipe isn’t the combination of ingredients, but the method of whisking the eggs. I don’t think people whisk long enough. This leaves the eggs without getting enough air in them. You want just enough to create some light and fluffy eggs – but not too much! And of course after you add the salt.
I have you whisk, what I would say gently, for a minute. I’ve timed it out and had consistent success. Give it a try and let me know what you think! And if you don’t own a whisk – and you should – a fork will suffice until you get one.
Go forth and good luck. Let me know how you made out, and what modifications you made in the comments – because I know you’ll make them, you crafty cooks!
Scrambled Eggs with Spinach and Feta
- 4 eggs
- 3 tablespoons dairy-free milk
- 1/4 teaspoon sea salt
- 2-3 grinds fresh pepper
- 1 teaspoon extra-virgin olive oil
- 2 cups baby spinach
- 1/3 cup feta crumbled
- In a medium bowl whisk together eggs, milk, salt, and pepper until it begins to get a little frothy, approximately one minute. This step is essential for a fluffy texture.
- Heat a frying pan over medium low or medium heat, coat with oil. Add egg mixture.
- When the edges begin to firm up, begin to scramble the eggs by running a spatula through the mixture to stir everything up. Continue to do this while the eggs cook.
- Turn the heat down and add in the baby spinach, cook until wilted, approximately one minute.
- Add in the feta and stir gently to combine.
- Serve immediately.
- This recipe reheats well in the microwave, you’ll just need to experiment to find the right settings on yours. Start off with 30 seconds at 80 percent power.
- For meal prep you can make the recipe as is, the only thing you may notice is a little water in the food storage container from day to day, simply dump out or stir in after reheating. This is normal from the spinach.
- Substituting frozen spinach, why not? Just make sure it is thawed, squeeze thoroughly, and half the amount.