Today I’ve got a cracking little recipe for you that’s perfect for those busy mornings or lazy weekends when you want something quick, healthy, and absolutely delicious. We’re talking about Spinach and Feta Scrambled Eggs – a real game-changer in the breakfast world.
Now, I know mornings can be a bit manic, whether you’re rushing to get out the door or just fancy a bit of a lie-in, but this recipe is super speedy and packed with goodness. We’ve got fresh, vibrant spinach for those vital greens, and creamy, tangy feta cheese to give it that extra bit of oomph. And the best part? It’s all done in under 10 minutes! So, let’s get cracking and whip up something that’s not only going to fuel your day but also put a big smile on your face. Let’s do this!
Ingredients / 1 serving:
- 3 eggs
- 1/2 cup fresh spinach, chopped (approximately 15 grams)
- 1/4 cup crumbled feta cheese (approximately 38 grams)
- 1 tablespoon olive oil (approximately 14 grams)
- Salt and pepper to taste
Cooking time:
- 10 minutes
Total Estimated Cost:
- Eggs: $0.50
- Spinach: $0.50
- Feta Cheese: $1.00
- Olive Oil: $0.20
- Salt and Pepper: $0.05
Total Cost for One Serving: $2.25
Recipe – Instructions:
Wash the fresh spinach thoroughly under cold running water to remove any dirt or grit. Shake off excess water or pat it dry with a paper towel.
Measure out 1/4 cup of crumbled feta cheese, ensuring it is in small, manageable pieces.
Chop the spinach into small, bite-sized pieces. Crack the eggs into a bowl. Season with a pinch of salt and pepper. Use a fork or whisk to beat the eggs until the yolks and whites are fully combined and slightly frothy.
Place a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of olive oil to the pan. Allow the oil to heat up for about 1-2 minutes until it shimmers but doesn’t smoke.
Add the chopped spinach to the heated pan. Cook, stirring frequently with a spatula or wooden spoon, until the spinach is wilted and tender, about 2-3 minutes. The spinach should reduce in volume significantly and turn a vibrant green color.
Reduce the heat to medium-low to prevent the eggs from cooking too quickly. Pour the beaten eggs into the pan with the spinach. Let the eggs sit without stirring for about 20 seconds to allow the edges to set slightly.
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook the eggs, stirring frequently, until they are softly scrambled. This should take about 2-3 minutes. The eggs should be mostly cooked but still slightly runny.
Sprinkle the crumbled feta cheese evenly over the scrambled eggs. Stir gently to combine the feta with the eggs and spinach. Continue to cook for another 1-2 minutes until the eggs are fully cooked and the feta is warmed through.
Remove the pan from the heat. Taste the scrambled eggs and adjust the seasoning with additional salt and pepper if necessary.
Transfer the scrambled eggs to a plate. Serve immediately with whole-grain toast or your favorite breakfast sides.
And if you fancy mixing things up a bit, try adding some sautéed mushrooms or a handful of cherry tomatoes for an extra burst of flavor and nutrition. You can even toss in some fresh herbs like dill or chives to elevate your scrambled eggs to the next level
Tips:
- For extra flavor, you can add a clove of minced garlic to the pan with the spinach.
- If you prefer your eggs to be more set, cook them a little longer after adding the feta cheese.
- Fresh herbs like parsley, chives, or dill can be added as a garnish for additional flavor and color.
Total Nutritional Information:
- Calories: 433.5
- Protein: 23.43 grams
- Fat: 37.05 grams
- Carbohydrates: 2.73 grams
- Fiber: 0.4 grams
Essential Equipment:
- Non-stick Skillet or Frying Pan: A medium-sized non-stick skillet is ideal for making scrambled eggs.
- Whisk or Fork: For beating the eggs.
- Spatula: A rubber or silicone spatula is perfect for stirring the eggs gently and ensuring they don’t stick to the pan.
- Cutting Board: For chopping the spinach.
- Knife: A sharp knife to chop the spinach.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Mixing Bowl: For beating the eggs and combining them with salt and pepper.
Optional Equipment:
- Paper Towels: To pat dry the spinach after washing.
- Small Bowl: For holding the crumbled feta cheese.
- Serving Plate: To plate the finished scrambled eggs.
- Toaster: If you plan to serve the scrambled eggs with toast.
And there you have it – a delicious and healthy plate of Spinach and Feta Scrambled Eggs, perfect for those busy mornings or lazy weekends. This recipe is quick, easy, and packed with flavor, making it a fantastic addition to your breakfast lineup.
I hope you give this recipe a try and enjoy it as much as I do! If you do, let me know in the comments below how it turned out and if you added any of your own twists. I love hearing from you and seeing what you’re cooking up in your own kitchens.
And don’t forget to check out more of my quick and healthy recipes here on the blog. As always, thanks for following along, and happy cooking!
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