Spinach Tomato Scrambled Egg with Feta Cheese
Elevate your breakfast game with this vibrant and protein-packed Spinach Tomato Scrambled Egg with Feta Cheese recipe. This dish combines fluffy, creamy scrambled eggs with the freshness of sautéed spinach and juicy cherry tomatoes, all sprinkled with tangy crumbles of feta cheese. A hint of olive oil and butter adds richness, while a garnish of fresh parsley imparts a delightful herbal note. Ready in under 15 minutes, this Mediterranean-inspired recipe is both quick and nutritious, making it perfect for busy mornings or a light brunch. Packed with flavor, color, and healthful ingredients, this dish will leave you full and satisfied. Pair it with crusty bread or a side of avocado for a complete meal!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons whole milk (optional)
- 1 tablespoon olive oil
- 1 teaspoon butter
- 2 cups fresh spinach
- 8 pieces cherry tomatoes
- 0.25 cup feta cheese
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the whole milk (if using) and beat the eggs with a whisk or fork until well combined. Set aside.
Wash the fresh spinach and cherry tomatoes. Pat them dry with a clean towel. Cut the cherry tomatoes into halves.
Heat the olive oil and butter in a non-stick skillet over medium heat until the butter is melted and begins to sizzle.
Add the spinach to the skillet and sauté for 1-2 minutes, stirring occasionally, until wilted.
Add the halved cherry tomatoes to the skillet and cook for another minute until they are slightly softened.
Reduce the heat to low and pour the beaten eggs into the skillet. Let the eggs cook undisturbed for a few seconds.
Use a spatula to gently push the eggs around the skillet, allowing the uncooked portions to flow to the surface. Repeat until the eggs are mostly set but still slightly runny.
Sprinkle the crumbled feta cheese over the eggs and season with salt and black pepper to taste. Continue cooking for an additional 30 seconds, stirring gently, until the eggs are fully cooked but still soft and creamy.
Remove the skillet from the heat immediately to avoid overcooking. Garnish with freshly chopped parsley if desired.
Serve the scrambled eggs warm on a plate and enjoy!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 350 mg | 7% | |
*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.
