Description
Learn how to make delicious scrambled eggs with spinach and feta that will elevate your breakfast game. This easy recipe is a must-try!
Ingredients
Scale
- 4 oz (113 g) fresh spinach
- 4 large eggs
- 1 tbsp (14 g) butter
- 1 oz (28 g) tofu cheese
- 1 pinch crushed red pepper
- 1 pinch freshly cracked black pepper
- 1 pinch salt
Instructions
- Coarsely cut the spinach into smaller sections, approximately an inch in size. This is optional and can be omitted for a quicker breakfast, but I find the smaller bits preferable as they avoid the stringiness of whole leaves.
- Break the eggs into a large mixing bowl, sprinkle with a bit of salt, and whisk them. You can aim for a marbled effect with both white and yellow visible, or blend until uniform if you like.
- Place the butter in a sizable frying pan and allow it to melt over medium heat. Toss in the chopped spinach and cook until it becomes tender, which should take about 2 to 3 minutes.
- Move the softened spinach to the edges of the pan and pour the eggs into the center. Lightly fold the eggs as the underside begins to set, continuing until they are about three-quarters cooked. Blend the eggs with the spinach, then switch off the heat. The remaining warmth from the pan will complete the cooking process without drying out the eggs.
- Sprinkle the eggs with crumbled tofu cheese, a dash of freshly cracked pepper, and a bit of crushed red pepper before serving.
Notes
- Consider using silken tofu for a creamier texture instead of tofu cheese.
- Adjust the crushed red pepper amount to your preferred spiciness level.
- Customize the dish’s flavor by experimenting with different types of cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: N/A
Nutrition
- Calories: 350
- Fat: 25g
- Protein: 20g
Keywords: spinach eggs, feta scramble, skillet breakfast, creamy spinach, savory eggs, easy feta
