Breakfast for me is almost always a piece of fruit and a bowl of cereal, unless my sweet man has suggested going to pick up donuts or breakfast tacos. When I scramble eggs for Carson I will sometimes scramble some for myself and toast up a piece of bread. Scrambled is really the only way I like my eggs. I cannot stand a runny yolk. I wish I could because I want so badly to order eggs benedict simply because I find it to be a beautiful dish. Alas, I am stuck with boring (and rather unattractive) scrambled eggs. Eggs are good for you. They are full of protein, and you can cook them quickly. They can be a really wonderful way to start your day. And there are ways to dress them up and make your eggs more interesting.
My mom would make us cheesy eggs as kids. The more cheese the better, specially if some of it got slightly crunchy on the edges of the pan. It’s kinda like fricco! You can’t go wrong stirring some salsa, cheese and crunched up tortilla chips into scrambled eggs for some cheater migas. I remember once my sister made scrambled eggs for the family with feta cheese and fresh dill. When I took out the carton of eggs a few weeks ago I saw the feta cheese and decided I’d add some to my eggs. Then I remembered that I had some spinach that needed to get used up or else I’d have to toss it, so I took that out as well. I wound up with quite a tasty breakfast and a nice change of pace from cold cereal.
This will serve one person, so adjust as needed for more servings. I use one whole egg and one egg white. Once upon a time I was scared of the yolk because that’s where that fat is! Then I wised up and realized that not only did I need fat in my diet, but a little yolk makes scrambled eggs much tastier. I tried making these eggs the first time by adding the raw spinach in with the eggs, but I didn’t like the way the eggs cooked. So the next time I sauteed the spinach in a teeny bit of olive oil, took it out of the pan and let it drain a little on a paper towel, scrambled my eggs, then added the spinach back in near the end of cooking along with the feta. I found this to be a much better method.
Spinach cooks down to practically nothing. So be very generous with the amount of raw spinach you cook. Better to have extra than to find yourself wishing you’d cooked more of it. As far as the feta goes, you don’t need much. It’s a very flavorful cheese, so a little goes a long way. The feta is also pretty salty. Use extra salt sparingly.
This is a great savory breakfast and a tasty way to eat more vegetables, something I am working on in my meals. Adding some fresh herbs in with the spinach would be lovely. Goat cheese would be a nice cheese to try instead of the feta. And there are other veggies you can add as well, cherry tomatoes, sauteed zucchini or peppers. Lots of options. Let me know if you come up with a spectacular combination! Enjoy.
Scrambled Eggs with Spinach & Feta
- 2 eggs
- a generous handful of baby spinach
- feta cheese
- salt and pepper
- olive oil
- Heat a medium sized skillet over medium heat. Drizzle a tiny bit of oil in the pan, then add your spinach. Sprinkle with a little salt and cook, stirring until spinach has just wilted. Transfer to a plate lined with a paper towel to drain off some of the liquid.
- In a small bowl whisk the eggs (or one whole egg and one egg white) until they are combined and a little foamy. I like to use a tiny whisk or a fork. A big whisk and such a small amount of liquid doesn’t really work well.
- Spray your pan with non-stick spray. Add the eggs and scramble as you like. My mom scrambles them into small pieces. I like them a bit bigger, so I let them cook for a little bit right when I add them to the pan, then I stir gently and infrequently until they just about done, a little undercooked. Add the spinach and feta to the pan and stir to combine. Season with pepper if desired and salt if needed.