Spinach and Feta Breakfast Bowl (Printer View)

A hearty Mediterranean morning bowl with fluffy eggs, wilted spinach, tangy feta, and ripe tomatoes alongside crispy whole grain toast.

# Components:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 2 cups fresh baby spinach, washed
05 - 1 cup cherry tomatoes, halved
06 - 1 tablespoon olive oil

→ Cheese

07 - 1/3 cup crumbled feta cheese

→ Bread

08 - 2 slices whole grain bread

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Pinch of red pepper flakes

# Method:

01 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined
02 - Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add spinach and sauté until wilted, approximately 1-2 minutes. Transfer spinach to a plate and set aside
03 - In the same skillet, add remaining olive oil. Pour in egg mixture and gently scramble over medium heat until just set but still creamy, approximately 2-3 minutes
04 - Toast whole grain bread slices in a toaster until golden and crisp
05 - Divide scrambled eggs between two bowls. Top each portion with sautéed spinach, cherry tomatoes, and crumbled feta cheese
06 - Serve immediately with toasted whole grain bread on the side. Garnish with fresh parsley and red pepper flakes if desired

# Expert Advice:

01 -
  • It feels like a restaurant brunch but comes together in less time than it takes to brew coffee.
  • The creamy feta melts just slightly into the warm eggs, creating pockets of tangy richness in every bite.
  • You can prep the vegetables the night before and have everything ready to go in the morning.
02 -
  • Pull the eggs off the heat while they still look a little underdone, they'll continue cooking in the residual heat and you'll avoid that rubbery texture.
  • Don't skip removing the spinach before scrambling the eggs, or the moisture from the greens will make your eggs watery.
  • Use a nonstick skillet or a well seasoned cast iron pan, or the eggs will stick and tear instead of forming soft curds.
03 -
  • Whisk the eggs until you can't see any streaks of yolk, the more uniform the mixture, the fluffier and more evenly cooked your scramble will be.
  • Use a silicone spatula instead of a metal one to gently fold the eggs, it's easier to control and won't scratch your nonstick pan.
  • If you want extra richness, stir a small pat of butter into the eggs right at the end of cooking, it makes them glossy and luxurious.
Return