Eggs With Spinach & Feta

Start your morning with these fluffy Spinach and Feta Scrambled Eggs! Fresh spinach, creamy feta cheese, and perfectly cooked eggs come together in just minutes for a wholesome, protein-packed breakfast that's simple enough for busy mornings and delicious enough for weekends.

Cook Time

Servings

Difficulty

8 minutes

Easy

Prep Time

5 Minutes

Ingredients

☐ 4 large eggs
☐ 1⅓ cups fresh spinach, roughly chopped
☐ ⅓ cup crumbled feta cheese
☐ 1½ tablespoons olive oil or butter
☐ Salt, to taste
☐ Black pepper, to taste

Ingredients

1. Prepare the Spinach

Wash the spinach thoroughly and roughly chop it into bite-sized pieces. Set aside.

2. Whisk the Eggs

Crack the eggs into a medium bowl and whisk until the yolks and whites are completely blended and slightly frothy.

3. Sauté the Spinach

Heat the olive oil or butter in a nonstick skillet over medium heat. Add the chopped spinach and cook for 2 to 3 minutes, stirring frequently, until wilted.

4. Cook the Eggs

Push the spinach to one side of the skillet. Pour the beaten eggs into the empty side and allow them to cook undisturbed for about 30 seconds. Using a spatula, gently fold and scramble the eggs as they begin to set.

5. Combine Everything

When the eggs are almost cooked through but still soft, fold the spinach into the eggs until evenly combined.

6. Add the Feta

Sprinkle the crumbled feta cheese over the eggs. Season with salt and black pepper to taste, then gently stir until the feta begins to soften and warm through.

7. Serve

Remove from the heat immediately and serve hot. Enjoy with buttered toast, fresh fruit, or roasted breakfast potatoes for a delicious and satisfying breakfast.

RECIPE TIPS

Don't overcook the spinach—cook just until wilted.
Whisk the eggs well for light, fluffy scrambled eggs.
Cook over medium heat to keep the eggs soft and creamy.
Add the feta at the end so it softens without disappearing.
Taste before adding salt since feta is naturally salty.
Serve immediately for the best texture and flavor.

🥶 STORAGE
Allow the scrambled eggs to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. Because of the eggs and feta cheese, this recipe is not recommended for freezing, as the texture can become watery after thawing.

🔥 Reheating Instructions

Microwave: Place the scrambled eggs in a microwave-safe dish and cover loosely. Heat on 50% power for 30 seconds, stir, then continue heating in 15-second intervals until warmed through.
Skillet: Warm the eggs in a lightly buttered skillet over low heat for 2 to 3 minutes, stirring gently until heated. Avoid high heat, which can make the eggs dry and rubbery.

Can I use frozen spinach?
Yes! Thaw it completely and squeeze out as much excess water as possible before adding it to the skillet.
Can I use a different cheese?
Absolutely. Goat cheese, shredded cheddar, mozzarella, or Swiss cheese all work well in place of feta.
How do I keep scrambled eggs fluffy?
Whisk the eggs thoroughly and cook them over medium-low heat, stirring gently. Avoid overcooking.

Can I make these ahead of time?
Yes. They can be made ahead and refrigerated for up to 3 days, though they're best enjoyed fresh.

What can I serve with spinach and feta scrambled eggs?
They're delicious with toast, English muffins, fresh fruit, breakfast potatoes, or crispy bacon.
Can I add more vegetables?
Yes! Diced tomatoes, mushrooms, onions, or bell peppers make great additions. Just cook them before adding the eggs.