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Egg & Feta Scramble with Sourdough
15 min2 servingsEasy5 / 5
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Eggs scrambled soft with spinach and feta, served with toasted sourdough and olive oil.
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Recipe Details
Prep5m
Cook10m
Total15m
Servings: 2
Difficulty: Easy
Rating: 5 / 5
Per serving: 1 slice of sourdough with half the egg mixture
450
Calories
22.6g
Protein
31.2g
Carbs
25.9g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
HealthyBreakfastQuickMediterranean
Ingredients
- 4largeEggs(whisked in a bowl)
- 2cupSpinach(fresh, packed)
- 60gFeta cheese(crumbled)
- 2sliceSourdough Bread(thickly sliced)
- 1tbspExtra virgin olive oil(divided)
- to tasteBlack pepper(freshly cracked)
- to tasteSea Salt(flaky)
Instructions
Toast and Prep
- 1 Brush the sourdough slices with half the olive oil.
- 2 Toast the bread in a dry skillet or toaster until golden and crispy.
The Scramble
- 1 In a small non-stick pan, sauté the spinach with a drop of oil until just wilted. Remove and set aside.
- 2 In the same pan over medium-low heat, add the eggs. Use a spatula to constantly stir the eggs, pushing them from the edges to the center to create soft, uniform curds.
- 3 When the eggs are about 90% set, fold in the wilted spinach and remove from heat immediately.
- 4 Divide the scrambled eggs over the toasted sourdough, top with crumbled feta, a final drizzle of oil, and a generous amount of cracked black pepper.
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