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Spinach & Feta Scrambled Eggs with Whole-Grain Toast

Spinach & Feta Scrambled Eggs with Whole-Grain Toast

By Miriam Klein

Total: 20 minutes
BreakfastVegetarianHealthy

Ingredients

  • 8 pieces large eggs
  • 4 cups fresh spinach
  • 4 oz feta cheese
  • 8 slices whole-grain bread
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1

In a large mixing bowl, whisk together the 8 large eggs, adding 1/2 tsp salt and 1/4 tsp black pepper, until the mixture is well combined and slightly frothy. Set aside.

2

Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted.

3

Pour the whisked eggs into the skillet with the wilted spinach. Gently stir the mixture with a spatula, pulling from the edges to the center, until the eggs are about halfway scrambled.

4

Crumble 4 oz of feta cheese over the eggs and spinach. Continue to cook, gently stirring, until the eggs are fully cooked and the cheese is slightly melted.

5

While the eggs are cooking, toast 8 slices of whole-grain bread in a toaster until crispy.

6

Serve the scrambled eggs with spinach and feta on a plate alongside a serving of whole-grain toast. Optionally, drizzle with a bit more olive oil or spread with butter if desired.

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Spinach & Feta Scrambled Eggs with Whole-Grain Toast

By Miriam Klein

BreakfastVegetarianHealthy
Spinach & Feta Scrambled Eggs with Whole-Grain Toast - large eggs, fresh spinach recipe

This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features large eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 400 calories total.

20 minutes

Ingredients

  • 8 pieces large eggs
  • 4 cups fresh spinach
  • 4 oz feta cheese
  • 8 slices whole-grain bread
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1

In a large mixing bowl, whisk together the 8 large eggs, adding 1/2 tsp salt and 1/4 tsp black pepper, until the mixture is well combined and slightly frothy. Set aside.

2

Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted.

3

Pour the whisked eggs into the skillet with the wilted spinach. Gently stir the mixture with a spatula, pulling from the edges to the center, until the eggs are about halfway scrambled.

4

Crumble 4 oz of feta cheese over the eggs and spinach. Continue to cook, gently stirring, until the eggs are fully cooked and the cheese is slightly melted.

5

While the eggs are cooking, toast 8 slices of whole-grain bread in a toaster until crispy.

6

Serve the scrambled eggs with spinach and feta on a plate alongside a serving of whole-grain toast. Optionally, drizzle with a bit more olive oil or spread with butter if desired.

Nutritional Information

Calories per Serving: 400

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