Description
Elevate your breakfast with creamy scrambled eggs mixed with fresh spinach and a touch of cheese, all cooked to perfection in a skillet.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon butter or olive oil
- 1 cup fresh spinach, roughly chopped
- 1 small clove garlic, minced
- 2 tablespoons crumbled feta or goat cheese
- Pinch of salt and black pepper
- 1 slice of good sourdough, toasted
- Optional: lemon zest, chives, or chili flakes
Instructions
- Whisk eggs in a bowl with a small pinch of salt. Do not overbeat; a few streaks are fine.
- Warm a nonstick skillet over low to medium low heat. Melt the butter.
- Add garlic and cook for 30 seconds until fragrant.
- Toss in spinach and stir until wilted, about 1 minute.
- Pour in eggs and use a silicone spatula to push the curds from the edges toward the center. Keep the heat gentle so the eggs stay silky.
- When the eggs look softly set and custardy, remove from heat. Fold in feta, a twist of pepper, and a bit of lemon zest if you like.
- Pile onto toast and finish with chopped chives or a pinch of chili flakes.
Notes
For a creamy texture, remove the pan from heat just before the eggs look done. Residual heat will finish the cooking process.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg