Spinach and Feta Breakfast Bowl (Printable)

A hearty morning bowl with scrambled eggs, wilted spinach, feta, and fresh tomatoes

# What You'll Need:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • The eggs stay creamy and never rubbery because you pull them off heat at exactly the right moment.
  • It feels fancy enough for guests but comes together faster than you'd think on a weekday morning.
  • Feta and spinach have this natural partnership that somehow makes everything taste Mediterranean even in your tiny kitchen.
02 -
  • If you scramble the eggs on too high heat or keep pushing them around constantly, they'll turn out bouncy and broken instead of creamy.
  • Pulling the eggs off the heat when they look slightly underdone is the secret to that perfect texture; they finish cooking on their own as you plate them.
03 -
  • Keep your skillet nonstick because it lets you use less oil and gives you more control over those eggs.
  • Taste as you go and remember that feta is already salty, so go easy on the salt in your egg mixture.
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