Description
This vegetarian-friendly take on the classic breakfast staple features light, fluffy eggs enriched with a handful of fresh baby spinach and tangy feta cheese. It is a nutritious and quick way to elevate your morning meal, offering a vibrant pop of colour and a delightful balance of textures.
Ingredients
- 2 large eggs
- 1 tbsp butter
- 1/2 cup fresh baby spinach, roughly chopped
- 1 tbsp crumbled feta cheese
- Pinch of salt
- Pinch of black pepper
Shopping List
- Eggs (2 large)
- Baby spinach (1/2 cup)
- Feta cheese (1 tbsp)
Instructions
- Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk until smooth.
- Melt the butter in a non-stick frying pan over medium-low heat.
- Add the chopped spinach to the pan and sauté for 30 seconds until just wilted.
- Pour the whisked eggs into the pan over the spinach.
- Use a spatula to gently fold the eggs as they begin to set, creating soft curds.
- Once the eggs are mostly set but still moist, fold in the crumbled feta cheese and remove from heat immediately.
- Serve the scramble warm on a plate.
Notes
To ensure the best texture, keep the heat low to prevent the eggs from becoming rubbery. You can swap the spinach for other sautéed vegetables like mushrooms or bell peppers for further variety.