A Squared: What's for Breakfast Wednesday: Spinach & Feta Scramble

Wednesday, April 15, 2015

What's for Breakfast Wednesday: Spinach & Feta Scramble

It's a special edition of my usual Wednesday recipe post: More breakfast! And this recipe could not be easier: It's a healthy and delicious spin on scrambled eggs.

I have to admit that-- hard boiled aside (ugh)-- scrambled is one of my least favorite egg preparations. I know that everyone is supposed to love them and don't get me wrong, I love eggs-- poached, fried, soft boiled, in an omelet or frittata, but scrambled just isn't my thing. It's probably due in part to my aversion to weird food textures, and certainly isn't for lack of trying. I have eaten my fair share of scrambled eggs, but they generally aren't something I go out of my way to make or to order. That is, unless the scrambled eggs are doctored up with some delicious additional ingredients to give them a bit more flavor and texture. And this recipe really nails that.

This Greek-inspired scrambled egg recipe was born out of a Saturday morning craving for eggs and whatever I had in my fridge that day. Earlier in the week I had made Greek chicken wraps, so we had some leftover spinach and feta from that. And I always have plain Greek yogurt on hand because I eat it for breakfast almost every weekday. The Greek yogurt adds a little tangy flavor and some great creaminess to the scrambled eggs, but with less fat and more protein than if you were using more cheese or heavier milk. And the salty feta, fresh spinach, and oregano is a perfectly fresh and classic Greek combo. This is also a totally satisfying meatless breakfast (or brinner, even). I served my eggs with toasted whole wheat pita points-- a healthy way to complete this breakfast and a fun nod to its Greek flavors too!

  • 1 Tbs. butter
  • 4 eggs
  • 3 Tbs. plain Greek yogurt
  • 2 Tbs. milk
  • 1/2 tsp. dry oregano *La Criolla dried whole Mexican oregano is my favorite
  • Salt and pepper, to taste
  • 1 1/2 cups spinach leaves, rough chopped
  • 1/3 cup crumbled feta, plus more for serving

Heat butter in a medium nonstick skillet over medium heat.

In a medium bowl, whisk eggs, yogurt, milk, oregano, salt and pepper until well combined. Pour into prepared skillet.

As the eggs begin to set, use a rubber spatula to gently pull the mixture away from the edges of the pan. Continue this process until eggs are about half cooked (about 4 or 5 minutes). Add in spinach and feta and continue cooking, while folding the mixture until spinach and feta are incorporated and eggs are set and no liquid remains in the pan.

Serve immediately and garnish with a little crumbled feta.

A Squared


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