Description
A delightful blend of creamy scrambled eggs, wilted spinach, juicy cherry tomatoes, and tangy feta cheese, perfect for a nourishing breakfast.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- Salt and freshly ground black pepper, to taste
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/3 cup crumbled feta cheese
- 2 slices whole grain bread
- 1 tablespoon chopped fresh parsley
- Pinch of red pepper flakes (optional)
Instructions
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add spinach and sauté until wilted, about 1-2 minutes; transfer to a plate.
- Add remaining olive oil to the skillet. Pour in the egg mixture, stirring gently until just set but still creamy, about 2-3 minutes.
- Toast the whole grain bread slices until golden and crisp.
- Divide the scrambled eggs between bowls, topping with wilted spinach, cherry tomatoes, and feta cheese.
- Serve immediately with toasted bread on the side, garnished with parsley and red pepper flakes.
Notes
Make-ahead by sautéing the spinach the night before. Store in an airtight container and combine with freshly scrambled eggs in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 430mg