Spinach and Eggs Scramble with Feta
This spinach and eggs scramble is packed 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
Servings: 2
Calories: 300kcal
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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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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Nutrition
Calories: 300kcal | Carbohydrates: 5g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 359mg | Sodium: 562mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6486IU | Vitamin C: 4mg | Calcium: 290mg | Iron: 3mg
