By michelle s
Crack the eggs into a bowl, season with salt and black pepper to taste, and whisk until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.
Pour the whisked eggs into the skillet with the wilted spinach. Gently stir and cook the eggs until they begin to set.
Crumble the feta cheese into the skillet, and continue to cook the eggs, stirring gently until fully cooked and creamy but not overly firm.
Toast the whole-grain bread in a toaster until golden brown.
Serve the scrambled eggs with feta and spinach on a plate alongside the whole-grain toast.
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This Breakfast Vegetarian recipe is ready in 10 minutes and features large eggs, baby spinach, feta cheese and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl, season with salt and black pepper to taste, and whisk until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.
Pour the whisked eggs into the skillet with the wilted spinach. Gently stir and cook the eggs until they begin to set.
Crumble the feta cheese into the skillet, and continue to cook the eggs, stirring gently until fully cooked and creamy but not overly firm.
Toast the whole-grain bread in a toaster until golden brown.
Serve the scrambled eggs with feta and spinach on a plate alongside the whole-grain toast.
Calories per Serving: 350
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