Spinach Scrambled Eggs With Feta
The softest, fluffiest spinach scrambled eggs with feta cheese, onions, and herbs!
Servings: 2
Calories: 386kcal
Equipment
Ingredients
- 4 medium eggs
- 3 tablespoons extra virgin olive oil
- 30 grams (1 ounce) onion thinly sliced
- 55 grams (2 ounce) baby spinach or tender spinach leaves without stems
- 2 ½ tablespoons parsley finely chopped
- ½ teaspoon dill finely chopped
- 45 grams (1.6 ounce) feta cheese very finely crumbled
- ¼ teaspoon dry oregano
Instructions
- In a small mixing bowl beat the eggs vigorously for 1 minute. Add 4 tablespoons of water and beat for a few seconds more. Mix in the herbs and feta cheese. Set the bowl aside.
- In a non-stick pan heat the olive oil very well over medium-high heat. Add the onion and cook for a minute or two. You want the onion to get some color but not soften too much. Drop heat to medium.
- Add the spinach and stir. Don't cook the spinach we only want it to soften and lose its volume.
- Drop heat to low. Add the egg mixture. Leave for 30 seconds to set without stirring. Then cook for 2,5 to 3,5 minutes more. Do not stir the eggs, do folding movements instead. Flipping the cooked bottom on top so the liquid egg top goes at the bottom. The fewer movements the more moist and fluffy the scrambled will be.
- Take the pan off the heat and leave the scramble in the pan for a minute without stirring to finish cooking.
- Transfer to a plate and enjoy. You may serve it with Kalamata olives, tomatoes, toasted bread drizzled with extra virgin olive oil, and oregano.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 4g | Protein: 15g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 347mg | Sodium: 407mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3577IU | Vitamin C: 16mg | Calcium: 202mg | Iron: 3mg