Spinach and Feta Scramble

Fluffy scrambled eggs mixed with fresh spinach and tangy feta cheese, served with a side of golden-brown toasted English muffin.

• Prep: 5 min
• Cook: 7 min
• Total: 12 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $2.10/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• healthy
• quick
• savory

Ingredients

• 2 eggs (large)
• 0.25 cup milk
• 1 tablespoon olive oil
• 1 cup fresh spinach
• 2 tablespoon feta cheese (crumbled)
• 1 English muffin
• 0.125 teaspoon salt
• 0.125 teaspoon black pepper (freshly ground)

Instructions

1. In a medium bowl, whisk together 2 large eggs, 1/4 cup milk, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in a small non-stick skillet over medium heat. Add 1 cup fresh spinach and cook until wilted, about 1-2 minutes.
3. Pour the egg mixture over the spinach in the skillet. As the eggs set, gently push the cooked portions from the edges to the center, allowing the uncooked egg to flow underneath. Continue cooking, stirring occasionally, until the eggs are mostly set but still slightly moist.
4. Remove from heat and stir in 2 tablespoons crumbled feta cheese.
5. Meanwhile, toast 1 each English muffin until golden brown.
6. Serve the spinach and feta scramble immediately with the toasted English muffin on the side.

Notes

You can add other quick-cooking vegetables like diced bell peppers or cherry tomatoes for extra flavor and nutrients.

Nutrition (per serving)

• Calories: 445
• Protein: 24.3 g
• Carbohydrates: 26.1 g
• Fat: 27.6 g
• Fiber: 3.7 g
• Sodium: 730 mg
• Saturated Fat: 9.4 g
• Sugar: 4.1 g
• Cholesterol: 380 mg