Greek Scrambled Eggs
These Greek scrambled eggs deliver a Mediterranean twist on your morning meal - a protein-rich, nutritious breakfast that's perfect for meal prep and quick assembly.
Ingredients
4 Eggland's Best eggs, large
Salt and black pepper, to taste
1 tablespoon extra virgin olive oil
1 cup fresh baby spinach
1 green onion, thinly sliced (separate green and white parts)
1 garlic clove, finely minced
2 ounces crumbled feta cheese
Fresh parsley for garnishing
Preparation
- Beat the eggs with salt and pepper in a bowl until well combined. Set aside.
- Warm oil in a skillet over medium heat. Add tomatoes, spinach, and white parts of green onion. Cook 2-3 minutes until tomatoes soften and spinach wilts. Add garlic and cook 30 seconds more.
- Add beaten eggs to pan. Let set briefly, then pull across bottom with spatula to create scrambled egg curds.
- When eggs are nearly set but still slightly wet, stir in green onion tops and feta. Remove from heat and stir until just cooked through.
- Top with fresh parsley before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 286 |
| Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 353mg |
| Sodium | 466mg |
| Carbohydrates | 7g |
| Dietary Fiber | 2g |
| Protein | 17g |
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