This Spinach and Eggs scramble is made with Mediterranean flavors and feta cheese making it creamy, delicious and nutritious. Ready in 10 minutes perfect for anytime of the day, made with fresh or frozen spinach. Serve with crusty toast or pita bread yum!
This recipe is currently my new favorite way to eat eggs. You all know by now that I have a love/hate relationship with eggs, but I've been loving this dish! It’s made with my favorite Mediterranean flavors including feta cheese which makes it extra creamy and delicious. Think of it like a Greek spanakopita but made in egg form 😉.
What's great is that it takes only 10 minutes to make and you can use either fresh or frozen spinach if not in season. Whilst eggs are typically a breakfast food, I've been loving them as a quick dinner as it's still summer here, and it's way too hot to eat or cook a big meal especially in the evening. In saying that, you can really enjoy this spinach and eggs anytime of the day. Serve with your favorite crusty bread or with soft pita bread to keep the Mediterranean theme.
Now personally I prefer my spinach scrambled eggs on the cooked side, but you can take them off the heat a little sooner if you prefer them more runny - like my husband does. Some other egg recipes that don't taste so eggy are my Italian eggs in purgatory, Turkish cilbir and crispy feta fried eggs yummmm.
Table of Contents
Recipe Highlights
- Quick & Easy: Ready in 10 minutes with just a few ingredients
- Healthy & Nutritious: High in protein, fiber, iron and vitamins
- Versatile: Enjoy for a healthy breakfast, brunch or even a light dinner
Ingredients and Substitutions
- Spinach is the star today adding so many nutrients and goodies! You can use fresh baby spinach leaves or swap in frozen spinach if it's not in season and that’s what you have on hand. Kale also works too for a stronger flavor
- Eggs of course! Now you can either whisk them in a bowl first before cooking or crack them straight in the pan to save time and dishes - I do the latter ☺️
- White onion or scallions adds subtle sweetness and extra flavor
- Feta cheese adds a delicious salty creaminess and tang. You can substitute with your favorite cheese such as mozzarella cheese, parmesan cheese or cheddar cheese
- Extra virgin olive oil adds a delicious flavor and is always my preference, but if you love butter feel free to use that instead
How to make Spinach and Eggs
This spinach and eggs scramble is a quick breakfast that comes together in no time. Whether you’re using fresh or frozen spinach, follow my simple steps below (note quantities are listed in the recipe card below)
Step 1: If using fresh spinach, skip to step 2. If using frozen, thaw and squeeze out excess liquid (for a quick thaw method, I like to cover with boiling water)
Step 2: Chop spinach and finely dice the onion
Step 3: Sauté onion with olive oil in a non stick pan on low-medium heat until translucent
Step 4: Add spinach and cook until wilted (few minutes)
Step 5: Lightly drizzle olive oil, crack in eggs, season and scramble gently on low heat
Step 6: When eggs are 80% done to your liking, crumble in the feta, fold through and its ready to serve. Enjoy!
Tips and Tricks
- If using frozen spinach, I find the quickest way to thaw it is to add to a bowl and pour over boiling water. Just ensure to squeeze out the excess water
- You can whisk the eggs separately first, or crack them straight in the pan which saves time and dishes
- Ensure to use a nonstick skillet so the egg mixture doesn't get stuck to your pan
- Cook eggs on low heat, stirring gently, so they don’t overcook and become dry
- When the eggs are 80% cooked to your liking, add in the feta. I prefer them cooked through but if you like them softer or runny, remove them off the pan sooner
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Enjoy cold or leave them out of the fridge to come slightly to room temperature or reheat gently in a pan over low heat
- I don't recommend freezing as the spinach eggs scramble will become watery
FAQs
Yes! In this recipe I share both ways. For frozen spinach, just make sure to squeeze out the excess water so it doesn’t make the eggs watery
Not at all, feta is used to make the scrambled eggs salty and creamy. However mozzarella, cheddar cheese or parmesan cheese would also taste delicious
Use a non stick pan with olive oil or butter and keep heat on low-medium
More Spinach Recipes
More Egg Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Spinach and Eggs Scramble with Feta
Video
Ingredients
- 3.5oz / 100g frozen spinach OR 2 cups fresh baby spinach
- 4 large eggs
- ¼ white onion or 2 scallions
- 2.5oz / 70g feta cheese
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- If using fresh spinach, skip to step 2If using frozen spinach, thaw and squeeze out the excess liquid (to thaw quickly, I like to add the frozen spinach to a bowl and pour boiling water on top)
- Roughly chop up the fresh or frozen spinach and finely dice the onion
- In a non stick skillet, add the olive oil and the onion. Saute for a few minutes over a low-medium heat
- Once translucent, add the chopped spinach and saute for a few minutes until the spinach has been cooked down and wilted
- Add a few sprays of olive oil or a light drizzle then crack in the eggs. Season lightly with salt and pepper, reduce to low heat and using a spatula slowly scramble the eggs making gentle folds to cook them through
- Once the eggs are 80% cooked to your liking, crumble in the feta cheese and gently fold it through the eggsServe up your delicious Spinach and Eggs scramble with crusty bread or soft pita bread and a optional sprinkle of red pepper flakes. Enjoy!
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