Description
A quick and nutritious breakfast of creamy scrambled eggs with sautéed fresh spinach and tangy feta cheese, enhanced with a touch of crushed red pepper for a gentle kick.
Ingredients
Vegetables
- 4 oz. fresh spinach
Eggs & Dairy
- 4 large eggs
- 1 oz. feta cheese, crumbled
- 1 Tbsp butter
Seasonings
- 1 pinch crushed red pepper
- 1 pinch freshly cracked black pepper
- 1 pinch salt
Instructions
- Chop the Spinach: Roughly chop the fresh spinach into 1-inch pieces if preferred, to avoid stringy leaves and ensure even cooking. This step is optional for faster prep.
- Whisk the Eggs: Crack the eggs into a large bowl, add a pinch of salt, and whisk gently until the yolks and whites form ribbons, or whisk until completely blended based on preference.
- Sauté the Spinach: Melt the butter in a large skillet over medium heat. Add the chopped spinach and sauté for 2–3 minutes until softened and bright green.
- Cook the Eggs: Push the softened spinach to the edges of the skillet. Pour the whisked eggs into the center and gently fold the eggs as the bottom sets, cooking until about 75% solid. Then fold the eggs together with the spinach and turn off the heat to allow residual warmth to finish cooking without drying the eggs.
- Add Toppings and Serve: Sprinkle the crumbled feta cheese, freshly cracked black pepper, and crushed red pepper over the eggs before serving for a flavorful finish.
Notes
- Chopping the spinach is optional but helps prevent stringy bits.
- Cooking the eggs until 75% solid and finishing with residual heat prevents them from overcooking and becoming dry.
- Adjust the amount of crushed red pepper to your spice preference.
- Use fresh spinach for best texture and flavor.
