Spinach & Feta Egg Scramble

Name: Spinach & Feta Egg Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 8 pcs egg (large); 150 g spinach (fresh, washed, roughly chopped); 100 g feta cheese (crumbled); 1 pcs onion (medium, finely chopped); 1 tbsp olive oil; 1 tbsp butter (unsalted); 1 pinch black pepper (freshly ground); 1 pinch salt; 1 tbsp water (for eggs)

RATING

0.0/5

TASTE SCORE

8/10

Soft, creamy scrambled eggs studded with wilted spinach, sweet sautéed onions, and salty pops of crumbled feta cheese. A Mediterranean-inspired breakfast that comes together in 15 minutes, perfect for busy mornings or a light lunch.

PREP

COOK

10m

SERVES

1 CUP

285 cal

SERVINGS

INGREDIENTS

For 4 servings

8 pcsegg · large150 gspinach · fresh, washed, roughly chopped100 gfeta cheese · crumbled1 pcsonion · medium, finely chopped1 tbspolive oil1 tbspbutter · unsalted1 pinchblack pepper · freshly ground1 pinchsalt1 tbspwater · for eggs

NUTRITION · PER SERVING

285

CALORIES · 1 CUP

Protein17g · 24%

Carbs6g · 8%

Fat21g · 66%

Fiber1g

Sugar3g

Saturated fat9g

Cholesterol402mg

Sodium511mg

Potassium404mg

Phosphorus310mg

How we calculate →

METHOD · 5 STEPS

prep · ~2 min
Whisk the eggs.
Crack eggs into a bowl. Add salt, pepper, and water. Whisk well until yolks and whites are fully combined and mixture is slightly frothy, about 30 seconds.
saute · ~4 min
Sauté the onions.
1.Heat olive oil in a nonstick skillet over medium heat.
2.Add chopped onion and cook until soft and translucent, about 3-4 minutes.
saute · ~2 min
Wilt the spinach.
1.Add spinach to the skillet with the onions.
2.Toss gently until just wilted, about 1-2 minutes.
TIPDon't overcook the spinach — it should still be bright green and just collapsed.
mix · ~5 min
Scramble the eggs.
1.Reduce heat to low and push spinach-onion mixture to one side of the skillet.
2.Add butter to the empty side and let it melt.
3.Pour the whisked eggs over the butter and let them set slightly, 20 seconds.
4.Gently fold the eggs with a rubber spatula, incorporating the spinach mix as you go.
TIPLow heat and constant gentle folding are the secrets to soft, creamy scrambled eggs.
assemble · ~1 min
Finish with feta and serve.
1.When eggs are just set but still glossy and moist, remove skillet from heat.
2.Sprinkle crumbled feta over the scramble and fold in gently.
3.Divide among plates and serve immediately.
TIPResidual heat will finish cooking the eggs — pull them off the burner before they look completely dry.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the eggs with a tablespoon of water instead of milk for fluffier curds.
2
Use a rubber spatula to fold the eggs gently; metal utensils can break the curds.
3
Cook the onions until translucent but not browned to keep the scramble sweet and tender.
4
Add the spinach in batches if the pan is crowded so it wilts evenly.
5
Pull the eggs off the heat while they still look slightly wet; they will finish Cooking from residual heat.
6
Crumble the feta into small pieces so it distributes evenly without overwhelming a bite.
7
For a creamier texture, let the eggs rest off the heat for 30 seconds before serving.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the eggs with 4 egg whites and add 100g of chopped grilled chicken or turkey sausage. Ideal for higher protein intake post-workout.

vegetarian vegan

Vegetarian-vegan

Swap eggs for 300g of extra-firm tofu crumbled into curds, use 1 tbsp nutritional yeast instead of feta, and replace butter with plant-based margarine. A vegan version that mimics the original texture.

low carb