Veggie Feta Scramble
3-egg scramble with spinach, tomato, and feta. 8 minutes, high protein, low carb. The Tuesday-morning go-to.
Ingredients
- Eggs: 3 large
- Baby spinach: 50 g (2 packed cups)
- Cherry tomatoes: 60 g (1/2 cup), halved
- Feta cheese: 20 g (2 tbsp crumbled)
- Olive oil: 1 tsp
- Salt and black pepper
- Optional: pinch of red pepper flakes
Instructions
- 1
Whisk eggs with a pinch of salt.
- 2
Heat oil in a non-stick skillet over medium heat. Add tomatoes, cook 1 minute.
- 3
Add spinach, cook until just wilted (~30 seconds).
- 4
Pour in eggs. Stir gently with a rubber spatula, pulling cooked egg from edges to center until just set, about 2 minutes.
- 5
Off heat, fold in feta. Season with pepper. Serve immediately.
Notes
Don't overcook. Take it off the heat when the eggs still look slightly wet — they'll finish on the plate. Pair with a slice of whole-grain toast for a more filling breakfast.
The Method
Low and slow on the eggs. Medium heat, not high. Hot pans give you rubbery scrambled eggs. Pull the eggs from the heat before they look fully set — residual heat finishes them.
Cook vegetables first. Tomatoes need a minute to soften and release their water. Spinach wilts in 30 seconds. Then add the eggs.
Add feta off the heat. It softens but holds its shape, giving you those salty pockets instead of melting into the eggs.
A slice of buttered sourdough on the side is the right move.
Variations
- Mediterranean: add 4 sliced kalamata olives and a pinch of oregano
- Mexican: swap feta for cotija, add 1 tbsp salsa, top with sliced avocado
- Mushroom: replace tomatoes with 1/2 cup sliced mushrooms (cook until browned, about 3 minutes)
- Smoked salmon: skip the spinach and tomato; fold in 50g smoked salmon and 1 tbsp chopped dill at the end