By Emily Grant
Crack the eggs into a bowl. Beat them well with salt and pepper until combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the spinach to the pan and sauté for 2-3 minutes, until wilted.
Pour the beaten eggs over the wilted spinach in the skillet.
Gently stir the eggs using a spatula, cooking until they are just set but still creamy. This should take about 3-5 minutes.
Add the feta cheese and gently fold it into the eggs until just combined. Cook for another minute then remove from heat.
Toast the whole-grain bread slices until golden brown.
Serve the scrambled eggs with spinach and feta on the side or top of the toast.
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This Breakfast Vegetarian recipe is ready in 15 minutes and features eggs, spinach, feta cheese and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl. Beat them well with salt and pepper until combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the spinach to the pan and sauté for 2-3 minutes, until wilted.
Pour the beaten eggs over the wilted spinach in the skillet.
Gently stir the eggs using a spatula, cooking until they are just set but still creamy. This should take about 3-5 minutes.
Add the feta cheese and gently fold it into the eggs until just combined. Cook for another minute then remove from heat.
Toast the whole-grain bread slices until golden brown.
Serve the scrambled eggs with spinach and feta on the side or top of the toast.
Calories per Serving: 350
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