Spanakopita Breakfast Eggs
Elevate your morning routine with these Spanakopita Breakfast Eggs, a Mediterranean-inspired twist on classic scrambled eggs! This quick and easy recipe combines fluffy eggs with the vibrant flavors of sautéed baby spinach, creamy crumbled feta, fragrant garlic, and fresh dill for a dish that's both hearty and light. The eggs are gently cooked to perfection, creating a soft and creamy texture that pairs beautifully with the savory, herbaceous notes of traditional spanakopita filling. Ready in just 20 minutes, this protein-packed, flavorful breakfast is perfect for busy mornings, brunch gatherings, or even a satisfying breakfast-for-dinner option. Garnish with extra dill or feta for an extra touch of indulgence!
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Recipe Information
Ingredients
- 6 large eggs
- 2 cups baby spinach
- 1 cup, crumbled feta cheese
- 3 stalks, finely sliced green onions
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon, chopped dill
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
Instructions
Crack the eggs into a medium-sized bowl and whisk them together until smooth and slightly frothy. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and sauté for 2–3 minutes, stirring frequently, until wilted. Remove the spinach from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Heat the skillet over low-medium heat until the butter is melted.
Pour the whisked eggs into the skillet. Using a spatula, stir slowly and gently to create soft curds as the eggs cook.
When the eggs are about halfway cooked, stir in the sautéed spinach, crumbled feta cheese, sliced green onions, and chopped dill.
Season the mixture with salt and black pepper, then continue to cook the eggs, stirring occasionally, until they are just set but still soft and creamy.
Remove the skillet from heat immediately to prevent overcooking. Serve the Spanakopita Breakfast Eggs warm, garnished with additional dill or feta if desired.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1019 mg | 78% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 688 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.
