Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), super delish, and makes me feel pampered. Plus, I’ll share several different ways you can serve or customize these eggs so you’ll have plenty of options!
How to Serve Scrambled Eggs with Spinach and Feta
You might be thinking, “who doesn’t know how to serve scrambled eggs??” Well, in addition to serving scrambled eggs on a plate with toast, like in the photos in this post, there are actually some other fun things that you can do with these eggs once they’re made. My favorite? Make them into a quesadilla! Pile the scrambled eggs with spinach and feta onto half of a tortilla, top with a little more shredded mozzarella, fold it closed, then toast it in a skillet. BOOM. So delish.
You can also stuff the scrambled eggs into a breakfast wrap with some bacon, or into a pita for a really easy, handheld, on-the-go breakfast. Or how about a bagelwich? Yes please! And lastly, you can use these scrambled eggs as a topper for a breakfast bowl meal.
What Else Can I Add?
Spinach and feta is really just a starting point. I like to add whatever vegetables I have laying around in the fridge to my scrambled eggs. Diced bell pepper is awesome, as are tomatoes. Got leftover green onions? Slice ’em up and toss them in there! Have half of a leftover avocado? Use it to top your eggs. The sky really is the limit here.
Green Eggs and Ham
Here’s your chance to fulfill your childhood Dr. Seuss dreams, friends. The juices from the fresh spinach do turn the eggs a little green, especially if they sit on your plate for a little while before you get a chance to eat. But I absolutely love the idea of adding ham to these scrambled eggs to make it a true “green eggs and ham” breakfast. How fun! I would dice the ham and sauté it in the skillet first, then add the spinach and continue on as directed below.
Scrambled Eggs with Spinach and Feta
Nonstick Fry Pans
White Cutting Boards
- 4 oz. fresh spinach $0.65
- 4 large eggs $0.92
- 1 Tbsp butter $0.13
- 1 oz. feta $0.55
- 1 pinch crushed red pepper $0.02
- 1 pinch freshly cracked black pepper $0.02
- 1 pinch salt $0.02
Roughly chop the spinach into smaller pieces (about 1-inch pieces). This step is optional and can be skipped to make breakfast faster, but I prefer the smaller pieces that don’t get stringy like whole spinach leaves can tend to be.
Crack the eggs into a large bowl, add a pinch of salt, and whisk (I prefer ribbons of white and yellow, but you can whisk until even if preferred).
Add the butter to a large skillet and melt over medium heat. Add the chopped spinach and sauté until the spinach has softened (2-3 minutes)
Push the sautéed spinach to the outside edges of the skillet and pour the eggs into the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid. Fold the eggs into the sautéed spinach, then turn off the heat. The residual heat in the pan will finish cooking the eggs without overcooking or drying them out.
Top the eggs with the crumbled feta, a little freshly cracked pepper, and a pinch of crushed red pepper, then serve.
How to Make Scrambled Eggs with Spinach and Feta – Step by Step Photos
Chop about 4 oz. of spinach into smaller pieces (about 1-inch pieces). The amount of spinach in this recipe is VERY flexible. So use less if you have less, just use up what you’ve got! You can also skip chopping if you’re in a hurry, but I like to chop because whole leaves can be a little stringy sometimes.
Crack four large eggs into a bowl, add a pinch of salt, and whisk to your liking. I like to have some ribbons of white and yellow in my scrambled eggs, but you can whisk more if you like a more even color.
Melt 1 Tbsp butter in a large skillet over medium heat, then add the chopped spinach. Sauté the spinach until it has wilted (2-3 minutes).
Push the sautéed spinach out to the outer edges of the skillet, then pour the whisked eggs in the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid.
Fold the spinach into the eggs, then turn the heat off. The residual heat in the skillet will finish cooking the eggs without overcooking them or drying them out.
Finish off the eggs with 1 oz. crumbled feta, some freshly cracked black pepper, and a pinch of crushed red pepper.
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