Mediterranean Spinach Feta Skillet

Fluffy scrambled eggs folded with tender baby spinach, juicy cherry tomatoes, and tangy Greek feta cheese.

• Prep: 8 min
• Cook: 12 min
• Total: 20 min
• Servings: 6
• Cuisine: Greek
• Difficulty: Easy
• Cost: $2.19/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Keto
• Low-Carb
• Pescatarian
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• sauté
• quick
• healthy
• fresh
• budget-friendly
• tangy

Ingredients

• 12 eggs (large)
• 0.25 cup whole milk
• 1 tablespoon olive oil
• 5 ounce baby spinach
• 1 cup cherry tomatoes (halved)
• 4 ounce feta cheese (crumbled)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Whisk eggs, whole milk, dried oregano, salt, and black pepper together in a medium bowl until well blended.
2. Heat olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes and cook for 3 minutes until blistered and tender.
3. Add baby spinach to the skillet and toss for 2 minutes until wilted.
4. Pour the whisked egg mixture into the skillet. Reduce heat to medium-low.
5. Gently pull the cooked outer edges toward the center with a spatula to form soft curds for 4 to 5 minutes.
6. Remove skillet from heat just before eggs are fully set and fold in feta cheese, letting the residual heat finish cooking the eggs.

Notes

Best enjoyed freshly cooked for optimal creamy egg texture. Remove from heat while slightly glossy.

Nutrition (per serving)

• Calories: 224
• Protein: 17.4 g
• Carbohydrates: 6 g
• Fat: 14.3 g
• Fiber: 2.9 g
• Sodium: 603 mg
• Saturated Fat: 4.6 g
• Sugar: 1.1 g
• Cholesterol: 350 mg