Spinach and feta breakfast scramble

Spinach and feta breakfast scramble

Scrambled eggs are an easy low-carb breakfast, and they are also completely customizable. You can jazz them up with all sorts of additions and flavors. A little fresh spinach and some feta give these eggs a Mediterranean twist.

Spinach and feta breakfast scramble

Scrambled eggs are an easy low-carb breakfast, and they are also completely customizable. You can jazz them up with all sorts of additions and flavors. A little fresh spinach and some feta give these eggs a Mediterranean twist.
USMetric
2 servingservings

Ingredients

  • 4 4 large egglarge eggs
  • 2 tbsp 2 tbsp heavy whipping cream
  • 2 tbsp 2 tbsp butter
  • 4 oz. 110 g fresh baby spinach
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • salt and ground black pepper
  • ¼ cup 60 ml feta cheese, crumbled
  • 4 oz. 110 g bacon (optional)

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. In a medium bowl, whisk the eggs and cream together until well combined.
  2. Heat a large skillet over medium low heat and add the butter. Once the butter is melted, stir in the spinach and garlic and let cook until the spinach is wilted. Sprinkle with salt and pepper.
  3. Pour the egg mixture into the skillet. Cook without disturbing until it just begins to set around the edges. Using a rubber spatula, gently lift and turn the curds from the edge of the pan toward the center, allowing the uncooked eggs to run back out to the edges. Continue to lift and turn until the eggs are set to your liking.
  4. Remove the pan from heat and sprinkle with feta cheese. Serve immediately. Add some fried bacon slices if you like!

Carolyn's notes

Everything I know about scrambled eggs, I learned from my husband. He has tremendous patience and he taught me not to rush this easy egg dish, or it will be tough.

The trick is to keep the heat quite low so that the eggs cook slowly. This allows you to scramble them gently and make light, fluffy curds. If you pour the eggs into a hot pan, they cook almost instantly and you are racing to keep up. Keep your heat at no more than medium low. If your stove runs hot or your skillet isn’t heavy duty and well insulated, consider keeping the heat on low.

Scrambled eggs really are a blank slate. You can eat them plain, of course, but they are ready and willing to take on all sorts of delicious flavors. Any sort of cheese, sliced veggies, and cooked meats make great additions. Make breakfast exciting again!

Or eat breakfast for dinner. That’s a favorite in our house, too!

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4 comments

  1. Gil
    Thai basil is a great add :)
  2. Diana
    This is excellent! I also added some basil.
  3. 2 comments removed
  4. Venencia
    most filling and delicious breakfast. my daily default
  5. Julie
    oh yum yum yum. i use bacon grease instead of butter whenever appropriate. Sour cream is cheaper than heavy cream and works great in eggs. Frozen spinach is always in my freezer and readily available. Fresh is nice but spoils quickly,

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