Mediterranean Scrambled Eggs with Feta and Spinach
By Culiora
Silky, soft-scrambled eggs folded with wilted baby spinach, sweet cherry tomatoes, and tangy crumbled feta. Finished with a drizzle of extra virgin olive oil and fresh dill, it is a fast and vibrant pan breakfast.
- Servings: 4
- Prep time: 10 min
- Cook time: 10 min
- Total time: 20 min
Ingredients
- 8 large eggs
- 2 tbsp olive oil
- 1 clove garlic, minced
- 150 g cherry tomatoes, halved
- 120 g baby spinach
- 100 g feta cheese, crumbled
- 1/4 tsp fine salt
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp fresh dill or flat-leaf parsley, finely chopped
Instructions
- Crack the eggs into a medium bowl, add the fine salt and freshly cracked black pepper, and whisk briskly with a fork or whisk until thoroughly combined and lightly aerated.
- Heat 1 tablespoon of olive oil in a wide non-stick skillet (about 26–28 cm) over medium heat. Add the halved cherry tomatoes and cook cut-side down for 2 minutes until lightly softened and blistered.
- Add the minced garlic and baby spinach to the skillet. Toss continuously for 1 to 2 minutes until the spinach is fully wilted and any excess surface liquid has evaporated. Transfer the spinach and tomatoes to a small plate.
- Reduce the skillet heat to low and add the remaining 1 tablespoon of olive oil, swirling to coat the base.
- Pour in the beaten eggs. Let them sit undisturbed for 15 to 20 seconds until a thin layer sets on the bottom, then gently push the eggs from the edges toward the center with a heatproof silicone spatula to form soft folds.
- When the eggs are about halfway cooked and still glossy (around 2 minutes), gently fold in the cooked spinach, tomatoes, and crumbled feta cheese.
- Continue cooking over low heat for 30 to 60 seconds, gently folding, until the eggs are just set but still creamy and moist. Remove the pan immediately from the heat to prevent overcooking.
- Garnish with chopped fresh dill or parsley and serve immediately with toasted crusty bread.