Spinach and feta scrambled eggs
Soft, creamy scrambled eggs with wilted spinach and salty feta, a five-ingredient breakfast that’s ready in ten minutes.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $1.87 a serving
- 250 calories
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 10 minutes, start to finish.
Ingredients
For 2 servings.
- 4 large eggs
- 1 tbsp butter
- 2 cups baby spinach
- ¼ cup feta cheese, crumbled
- ½ cup cherry tomatoes, halved (optional)
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 250 calories, 16 g protein, 3 g carbs and 19 g fat, and costs about $1.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No baby spinach? Kale or arugula works.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
Crack the eggs into a bowl with the salt and pepper and with a fork until evenly yellow.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the butter in a large nonstick over medium heat, then add the spinach and stir 1 to 2 minutes, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 1 min 30 sec
to low and pour in the eggs.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heat
slowly with a spatula, pushing the eggs from the edges into the middle, for 3 to 4 minutes, until they set into soft curds with no runny egg left.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 3 min 30 sec
Dolly’s tip: Low heat is the secret. If they set too fast, lift the pan off the burner for a few seconds.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Take the pan off the heat and scatter over the feta.
Spoon onto plates and top with cherry tomatoes if you like.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
