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Home | Recipes | Spinach Scrambled Eggs

Spinach Scrambled Eggs

Published on June 24, 2021 by Stephanie Kay

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In need of a quick and healthy breakfast? Look no further than these spinach scrambled eggs. Filled with leafy greens and feta cheese, these scrambled eggs are high in protein and ready in minutes making them perfect for a healthy weekday breakfast or a delicious addition to a hearty weekend brunch.

Spinach and Feta Scrambled Eggs

These scrambled eggs include feta cheese, however, if you’re not a fan you can omit it altogether or add another type of cheese; cheddar, Havarti, and manchego would all work exceptionally well.

More Healthy Egg Recipes:

  • Feta and Spinach Egg Muffins
  • Greek Omelette Casserole
  • Kale and Egg Breakfast Skillet
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Spinach and Feta Scrambled Eggs

Spinach Scrambled Eggs

Author: Stephanie Kay

These spinach scrambled eggs with feta cheese are perfect for a quick, easy and high-protein morning meal.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Stovetop
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Ingredients

  • 2–3 eggs
  • 1 cup spinach, roughly chopped
  • 2 tablespoons feta cheese, crumbled
  • 1 teaspoon butter
  • Salt
  • Pepper

Instructions

  1. Crack eggs into a bowl, whisk to combine and set aside.
  2. Heat butter in a cast-iron skillet or heavy bottom pan on medium-high heat.
  3. Once the butter has melted, add the chopped spinach and a pinch of salt and cook, stirring often, until the spinach is wilted, tender and bright green, about 1 to 2 minutes.
  4. Once the spinach has cooked, reduce the heat to medium, add whisked eggs to the pan and, using a spatula, gently stir and fold the eggs. When eggs are about 1⁄2 way cooked, add crumbled feta cheese to continue folding and stirring eggs until cooked to your liking.
  5. Once cooked, remove from the pan, season with additional salt and pepper to taste, and serve immediately.

Nutrition

  • Serving Size: 2 eggs
  • Calories: 221 calories
  • Sugar: 1 grams
  • Fat: 16 grams
  • Carbohydrates: 2 grams
  • Fiber: 1 gram
  • Protein: 16 grams

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Comments

  1. Julia says

    August 18, 2021 at 8:41 am

    This recipe is so good! It made me feel comfortable with eating potatoes for breakfast during the week and not just on the weekends! Sometimes if I don’t have spinach on hand I substituted with fresh herbs like parsley & chives.

    Reply
  2. Sara says

    August 18, 2021 at 5:16 pm

    Super quick and easy AND tasty!

    ★★★★★

    Reply
  3. Jamie Mason says

    August 19, 2021 at 8:50 am

    Love this quick and easy recipe! Lots of protein,veggies and healthy fats!!

    ★★★★★

    Reply
  4. Deborah Lecompte-Webb says

    August 19, 2021 at 11:54 am

    This is one of our favourite recipes for breakfast! We add chopped leeks, oregano and if we don’t have spinach on hand, we use Swiss chard and may even try chopped kale.

    ★★★★★

    Reply
  5. Maria says

    August 19, 2021 at 5:42 pm

    Love this recipe. Used cheddar instead of feta, and put scrambled eggs in corn tortillas for an easy and delicious lunch. Thank you!

    ★★★★★

    Reply
  6. Kim says

    August 25, 2021 at 10:45 am

    I really like this recipe. It’s easy to make and stays with you for most of the morning.

    Reply
Stephanie Kay Nutrition

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