Spinach and Feta Egg Scramble
Fluffy scrambled eggs loaded with fresh spinach and creamy feta cheese. A protein-packed breakfast that's ready in 10 minutes and feels indulgent.
Prep: 5 min
Cook: 8 min
Servings: 2
Ingredients
- 6 large eggs
- 2 cups fresh spinach
- 0.5 cup feta cheese crumbled
- 1.5 tbsp butter
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic minced
- 1 tbsp fresh dill or chives
Instructions
- Crack eggs into a bowl and whisk together with salt, black pepper, and minced garlic until the yolks and whites are fully combined and the mixture is uniform in color.
- Melt butter in a non-stick skillet over medium-low heat. The key to fluffy scrambled eggs is low and slow cooking.
- Add fresh spinach to the pan and cook for 1-2 minutes, stirring occasionally, until the spinach is completely wilted and any excess moisture has evaporated.
- Pour the whisked eggs into the pan with the spinach. Let them sit undisturbed for 20-30 seconds to start setting, then gently push the cooked portions toward the center, tilting the pan so uncooked egg flows to the edges.
- Continue this gentle pushing and tilting for 3-4 minutes until the eggs are mostly cooked but still very creamy and soft. The eggs should not be browned or crispy.
- Just before the eggs are fully set, fold in the crumbled feta cheese. Remove from heat while the eggs are still slightly underdone—they will continue cooking from residual heat. Garnish with fresh dill or chives and serve immediately with toast.