Greek Scrambled Eggs
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
286 kcal
-
Course
Breakfast
-
Cuisine
Mediterranean, American
Greek Scrambled Eggs
Description
This recipe starts with whisked eggs seasoned with salt and pepper, cooked gently with olive oil. Tomatoes, spinach, and the white parts of green onions are sautéed first to soften and wilt, then combined with the eggs as they set into delicate curds. Minced garlic is added briefly for aromatic flavor.
When the eggs are nearly cooked but still soft, crumbled feta cheese and the green parts of the green onions are stirred in to finish cooking off heat. The result is creamy, tender scrambled eggs accented by the tangy feta and fresh herbs.
Garnishing with chopped parsley provides an herbal note and a fresh contrast. This dish works well as a filling breakfast or light meal.
Ingredients
- 4 egg large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon extra virgin olive oil
- 10 grape tomatoes halved
- 1 cup baby spinach
- 1 green onions thinly sliced (green and white parts separated)
- 1 garlic minced, clove
- 2 ounces feta cheese
- parsley fresh, chopped, for garnish
Instructions
- Make egg mixture: In a mixing bowl, whisk together the eggs, salt, and pepper.
- Cook vegetables: Heat the oil in a pan over medium heat. Add the tomatoes, baby spinach, and white parts of the green onion. Saute for 2 to 3 minutes, until the tomatoes have softened and the spinach is wilted. Add the garlic and saute for another 30 seconds.
- Cook eggs: Pour the eggs into the pan, let them settle for a minute, then use a spatula to pull across the bottom, forming long curds of scrambled eggs.
- Finish scramble: When the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.
- Garnish: Garnish with parsley or other fresh herbs before serving.
Notes
- Non-stick pans are recommended for scrambling at low heat to achieve tender curds.
- Both stainless steel and quality non-stick pans like Zwilling or Ballarini work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 353mg | 118% |
| Sodium | 466mg | 19% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2769IU | 55% |
| Vitamin C | 17mg | 19% |
| Calcium | 220mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
