By Nate Patrylak
In a medium bowl, beat the eggs with a fork until they are well blended. Add the salt and pepper and mix well to combine.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for about 2 minutes until it is wilted.
Reduce the heat to medium-low and add the beaten eggs to the skillet. Let them sit, without stirring, for about 30 seconds.
As the eggs begin to set on the bottom, gently stir them with a spatula, lifting and folding the eggs over. Continue to do this until the eggs are mostly cooked but still slightly runny.
Add the crumbled feta cheese over the eggs and gently mix to combine. Cook for another 1-2 minutes, until the eggs are fully cooked and the cheese is slightly melted.
Remove the skillet from the heat and serve the scrambled eggs immediately, garnished with extra pepper if desired.
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This Breakfast Vegetarian recipe is ready in 10 minutes and features eggs, spinach, feta cheese and other delicious ingredients. Contains 292 calories total.
In a medium bowl, beat the eggs with a fork until they are well blended. Add the salt and pepper and mix well to combine.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for about 2 minutes until it is wilted.
Reduce the heat to medium-low and add the beaten eggs to the skillet. Let them sit, without stirring, for about 30 seconds.
As the eggs begin to set on the bottom, gently stir them with a spatula, lifting and folding the eggs over. Continue to do this until the eggs are mostly cooked but still slightly runny.
Add the crumbled feta cheese over the eggs and gently mix to combine. Cook for another 1-2 minutes, until the eggs are fully cooked and the cheese is slightly melted.
Remove the skillet from the heat and serve the scrambled eggs immediately, garnished with extra pepper if desired.
Calories per Serving: 292
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