Description
A delightful and satisfying breakfast featuring eggs, spinach, tomatoes, and feta cheese, cooked to creamy perfection.
Ingredients
Scale
- 4 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 10 grape tomatoes, halved
- 1 cup baby spinach
- 1 green onion, thinly sliced (green and white parts separated)
- 1 garlic clove, minced
- 2 ounces feta cheese, chopped
- Fresh parsley, for garnish
Instructions
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined and slightly frothy.
- Heat olive oil in a pan over medium heat, allowing it to shimmer but not smoke.
- Add the tomatoes, baby spinach, and white parts of the green onion to the pan. Sauté for 2 to 3 minutes until the tomatoes are soft and the spinach wilts down.
- Stir in the minced garlic and sauté for an additional 30 seconds to release its fragrant aroma.
- Pour the egg mixture into the pan, letting it settle for about a minute before gently stirring.
- Use a spatula to pull the eggs across the bottom of the pan, forming long, silky curds.
- When the eggs are mostly set yet slightly soft, sprinkle in the green onion tops and feta cheese.
- Remove the pan from heat and continue stirring gently until the eggs are fully cooked but still creamy.
- Garnish with fresh parsley or any herbs you have on hand before devouring!
Notes
For creamier eggs, add a splash of milk or cream before whisking. Use a non-stick pan for easy cleanup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 300mg