Mediterranean Diet Classic Scrambled Eggs
Elevate your breakfast routine with these Mediterranean Diet Classic Scrambled Eggs, a wholesome twist on a timeless favorite. Packed with the vibrant flavors of sautéed cherry tomatoes, wilted baby spinach, and creamy crumbled feta cheese, this recipe offers a nutrient-rich start to your day. Lightly seasoned with salt and pepper, the eggs are cooked to perfection in heart-healthy extra-virgin olive oil, resulting in soft, creamy curds that melt in your mouth. Fresh basil leaves add a fragrant finish, making this dish both visually stunning and incredibly satisfying. Ready in just 20 minutes, this Mediterranean-inspired breakfast is perfect for a quick yet indulgent morning treat or a light, protein-packed brunch option. Keywords: Mediterranean diet scrambled eggs recipe, healthy breakfast, quick Mediterranean breakfast, feta scrambled eggs.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons whole milk
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 pieces cherry tomatoes
- 1 cup baby spinach
- 0.25 cup feta cheese, crumbled
- 4 leaves fresh basil leaves
Instructions
Crack the eggs into a medium-sized bowl, add the whole milk, salt, and black pepper. Beat the eggs with a whisk until fully combined and slightly frothy.
Slice the cherry tomatoes in half and set them aside.
Place a non-stick skillet over medium heat and add the extra-virgin olive oil. Allow the oil to heat up for about 1 minute.
Add the cherry tomatoes to the skillet and sauté for 2 minutes, or until they start to soften.
Add the baby spinach to the skillet and cook for another 1 minute, stirring frequently, until the spinach is wilted.
Pour the egg mixture into the skillet. Let it sit, undisturbed, for about 20 seconds.
Using a spatula, gently pull the eggs across the pan, forming soft curds. Continue cooking for another 2-3 minutes, gently pushing and folding the eggs, until they're mostly cooked but still slightly runny.
Add the crumbled feta cheese to the eggs and gently fold to incorporate.
Remove the skillet from heat when the eggs are just set but still creamy. They will continue to cook slightly from residual heat.
Transfer the scrambled eggs to serving plates and garnish with fresh basil leaves. Serve immediately.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 480 mg | 37% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
