Scrambled Eggs with Spinach and Feta
5min
8min
3
250
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Chef's Note
To keep your scrambled eggs velvety and soft, always cook them over medium-low heat. Adding the spinach and feta right at the end ensures the spinach wilts from the residual heat without releasing excess water, keeping your eggs perfectly creamy!
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Ingredients
6 pieces large eggs
3 cups baby spinach
1/2 cup feta cheese
1 clove garlic
1/4 tsp dried oregano
1 tbsp unsalted butter
1/4 tsp salt
1/4 tsp black pepper
Instructions
- 1
In a medium bowl, crack 6 large eggs. Add 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano. Whisk thoroughly with a fork until the mixture is uniform and slightly frothy.
- 2
Mince 1 clove of garlic.
- 3
Melt 1 tbsp unsalted butter in a non-stick skillet over medium-low heat. Once bubbling, add the minced garlic and sauté for 30 seconds until fragrant, ensuring it does not burn.
- 4
Pour the whisked egg mixture into the skillet. Let it sit undisturbed for 20 seconds, then use a spatula to gently push the cooked edges toward the center to create soft curds. Continue cooking for 2 to 3 minutes until the eggs are mostly set but still slightly wet.
- 5
Add 3 cups baby spinach and 1/2 cup crumbled feta cheese to the skillet. Gently fold them into the eggs for about 1 minute, just until the spinach wilts from the residual heat and the feta warms through.
- 6
Remove the skillet from the heat immediately. Divide the scrambled eggs evenly among 3 plates and serve warm.
Nutrition Information (per serving)
250
16g
3g
19g
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