Mediterranean Diet Scrambled Eggs with Spinach and Feta
Elevate your morning routine with this Mediterranean Diet Scrambled Eggs with Spinach and Feta, a wholesome, flavor-packed breakfast that combines nutrient-rich ingredients and vibrant Mediterranean flavors. Bursting with creamy eggs, fresh spinach, savory feta cheese, and the juicy pop of cherry tomatoes, this recipe is a healthy yet satisfying way to start the day. Cooked in a drizzle of heart-healthy olive oil and seasoned with a hint of salt and black pepper, these scrambled eggs are soft, fluffy, and brimming with goodness. Quick and easy to prepare in just 20 minutes, this dish is perfect for busy mornings or a leisurely weekend brunch. Pair it with whole-grain toast or fresh fruit for a complete meal that aligns beautifully with the Mediterranean diet principles. Whether you're looking for a healthy breakfast or a light lunch, this recipe is the ultimate choice for flavor and nutrition!
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Recipe Information
Ingredients
- 4 eggs
- 2 cups fresh spinach
- 1 cup feta cheese
- 1 tablespoon olive oil
- 1 tablespoon milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes (halved)
- 0.25 cup red onion (finely chopped)
Instructions
In a medium bowl, crack the eggs and whisk them together with the milk until the mixture is smooth and well combined. Add the salt and black pepper and mix again.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sauté for about 2 minutes or until it becomes translucent.
Add the fresh spinach to the skillet and cook, stirring occasionally, until the spinach has wilted, which should take about 2-3 minutes.
Pour the egg mixture over the spinach and onions in the skillet. Let it sit for a few seconds until it starts to set around the edges.
Using a spatula, gently pull the eggs from the edges of the skillet to the center, allowing the uncooked eggs to flow to the edges. Continue this motion until the eggs are softly set but still slightly runny.
Add the halved cherry tomatoes and crumbled feta cheese to the eggs. Gently fold them into the eggs and cook for an additional minute until the cheese begins to melt and the eggs are just cooked.
Immediately remove the skillet from the heat to prevent overcooking. Serve the scrambled eggs hot, garnished with additional feta or fresh herbs if desired.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 953 mg | 73% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 808 mg | 17% | |
*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.
