Spinach Feta Scramble (High Protein, Pregnancy-Friendly)

1. 1
   prep · ~1 min

   Whisk the eggs.

   In a medium bowl, crack the eggs. Add the salt and black pepper. Whisk until the yolks and whites are just combined and slightly frothy.

   TIPAvoid over-whisking, as this can make the eggs tough.
2. 2
   saute · ~3 min

   Wilt the spinach.

   1.Place a non-stick skillet over medium heat and add the olive oil.

   2.Once the oil is warm, add the fresh spinach.

   3.Cook, stirring occasionally, until the spinach has wilted completely, about 2-3 minutes.
3. 3
   saute · ~2 min

   Scramble the eggs.

   1.Pour the whisked egg mixture over the wilted spinach in the skillet.

   2.Let the eggs cook undisturbed for about 30 seconds, until the edges begin to set.

   3.Gently push the eggs from the edges toward the center with a spatula, creating soft curds.

   TIPLow and slow is the key to creamy scrambled eggs. Don't rush this step with high heat.
4. 4
   assemble · ~1 min

   Fold in feta and serve.

   Continue cooking and folding until the eggs are mostly set but still slightly soft. Remove the skillet from the heat, sprinkle in the crumbled feta cheese, and gently fold it in. Serve immediately.

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