Egg Spinach Feta Scramble

A quick and satisfying scramble with fresh spinach, crumbled feta and herbs for a protein-rich, low-glycemic meal.

Ingredients

  • 5 large eggs
  • 200g fresh spinach
  • 80g low-fat feta cheese, crumbled
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped (optional)

Instructions

  1. Heat olive oil in a large non-stick skillet over medium heat.

  2. Add diced onion and sauté for 3-4 minutes until softened.

  3. Add minced garlic and cook for another 30 seconds until fragrant.

  4. Add fresh spinach to the pan and cook for 2-3 minutes, stirring occasionally, until wilted and any excess liquid has evaporated.

  5. In a bowl, whisk the eggs with a pinch of salt and pepper.

  6. Pour the eggs over the spinach mixture in the pan.

  7. Gently stir with a spatula, allowing the eggs to cook slowly and form soft curds, about 3-4 minutes.

  8. When eggs are nearly set but still slightly moist, fold in the crumbled feta cheese.

  9. Remove from heat and garnish with fresh herbs if desired.

  10. Serve immediately.

Recipe Variations

  • Add sun-dried tomatoes for extra Mediterranean flavor
  • Stir in fresh cherry tomatoes during the last minute of cooking
  • Use goat cheese instead of feta for a creamier texture
  • Add a handful of arugula along with the spinach for a peppery note
  • Top with toasted pine nuts for added crunch and healthy fats
  • Mix in fresh basil instead of dill for an Italian twist

Notes

The key to creamy scrambled eggs is low heat and patience. Remove from heat while eggs are still slightly glossy for best texture. This dish pairs well with whole grain toast or a side of roasted vegetables.

Calories Estimate