Quick Feta and Spinach Scrambled Eggs
5min
5min
4
251
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Chef's Note
To align this with your Sunday batch-cooking routine, wash and dry the spinach, chop the dill, and crumble the feta ahead of time. Store them in separate airtight containers in the fridge. On Wednesday morning, all you have to do is whisk the eggs and cook for a fresh, hot breakfast in under 5 minutes!
Tags
Ingredients
8 pieces raw large eggs
4 cups fresh baby spinach
4 ounces feta cheese block
2 tablespoons fresh dill
1.5 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Crack 8 raw large eggs into a medium mixing bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Whisk vigorously for 1 minute until the yolks and whites are completely combined and slightly frothy.
- 2
Wash 4 cups of fresh baby spinach and pat completely dry with paper towels. Roughly chop the spinach. Finely chop 2 tablespoons of fresh dill. Crumble 4 ounces of feta cheese block into small bite-sized pieces.
- 3
Melt 1.5 tablespoons of unsalted butter in a 10-inch non-stick skillet over medium-low heat. Add the chopped spinach and sauté for 1 to 2 minutes, tossing constantly, just until it begins to wilt and collapse.
- 4
Reduce the stove heat to low. Pour the whisked egg mixture directly over the wilted spinach in the skillet.
- 5
Using a silicone spatula, constantly sweep the bottom and sides of the pan to form soft, creamy curds. Cook slowly for 3 minutes until the eggs are mostly set but still look glossy and slightly wet.
- 6
Just before the eggs finish cooking, gently fold in 2 tablespoons of chopped fresh dill and 4 ounces of crumbled feta cheese. Remove the skillet from the heat immediately; the residual heat will finish cooking the eggs and warm the cheese through.
Nutrition Information (per serving)
251
16g
2g
20g
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