• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Decadent Scrambled Eggs Topped with Spinach and Feta

June 17, 2013 by Anna Harris 2 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

It’s the obvious that I miss sometimes. And oh! the winding pathways I take to discover the obvious. Breakfast this morning was a life-giving, flavor-abundant discovery of this. From a base of richly yolk-yellowed egg scrambles a spinach feta pile is strewn colorfully across. This combination was food magic. I ate, savoring each forkful, exclaiming to my husband across the table. I wanted to eat more just to experience the intensity of flavors, but truly my belly was satisfied. I will return to this excellent and simple combination again, especially in the autumn and spring when the spinach is thriving and we can eat it when young, mild, and tender. Or, for a recipe like this, we can utterly relish the iron-rich mature leaves that are so abundant in vigorous flavor.

The “winding pathways” came about because my husband is at home with me again. His work has taken him to China/Germany about 6+ times per year for the last couple of years. Each time he leaves, my achy half-broken heart travels with him. Each time he returns, the wealth of our love swiftly fills up all the  emptiness along with a renewed sense gratefulness. I am inspired to cook for his health and pleasure.

Knowing we have loads of pastured eggs, I began with a basic scramble, using a Cook’s Illustrated tip of adding a few extra yolks for increased tenderness and luxury. I like to include vegetables wherever I can, including at our breakfast table, so that’s where the spinach came in. And spinach, like most vegetables, can be lifted to delectable heights when cheese and butter are added. Naturally, feta comes to mind. Deliberating a bit, I imagined folding the sautéed spinach and cheese into barely set eggs, but I demurred, also imagining my husband dutifully eating a small share. For some reason, omelets and such similarities don’t excite him the way they delight me. So I settled on doing the spinach as a topping, as my husband could then choose to add as much or as little of the savory spinach as he wished. His first bite was also a revelation, between the two of us, (our children happily ate just chocolate chip pancakes) we polished of every cheese-studded scrap of greenery. I wanted to share, so here goes…


Scrambled Eggs Topped with Spinach and Feta
 
Author:
Anna Harris
Recipe type: Breakfast/Brunch
Cuisine: American/Greek
Serves: 2-4
Print
 
Simple ingredients, phenomenal flavor. Gently scrambled eggs topped with the bursting flavors of fresh spinach and tangy feta cheese.
Ingredients
  • 6 eggs
  • 2-3 egg yolks
  • 2 tablespoons cream, or half n half
  • Salt
  • 8 cups packed spinach leaves or
  • 4 oz. feta cheese
  • Pepper
  • 4 Tbs. butter, divided
Instructions
  1. Break eggs into a bowl, add yolks, cream, and lightly season with salt. Preheat a non-stick or well seasoned skillet on medium-high, add 2 Tbs. butter. Whisk eggs lightly with a fork and pour into skillet, you should hear the eggs sizzle a bit. Turn the heat down to low. Once the edges begin to set, using a spatula, fold the edges inward. Continue to gently stir, breaking up only the largest pieces of setting egg. When still quite moist, remove from the heat, the eggs will continue to cook in the heat of the pan.
  2. Rinse and spin dry spinach leaves, remove the main rib and stack leaves on a cutting board. Slice in 1-1.5'' strips. Heat 2 tbs. butter and add spinach, saute until wilted but still bright green.
  3. Break feta apart into coarse crumbles, add to cooked spinach, heat until the cheese begins to melt, season with pepper, stir and serve, piled deliciously atop the eggs.[url:13]
3.2.1753

Anna lives Buffalo, NY surrounded by a cityscape of both blight and hope. She receives inspiration from the next-door urban farm and loves nothing more than to spend a lazy summer Saturday perusing the lush stalls of a farmers market with her two lively children and husband. Cream and butter are two of her most adored ingredients.

She is devoted to sustainable food sourcing and to encouraging others to find the links between simple, beautiful food and thriving health. Some of her major influences include Alice Waters, Sally Fallon, and the More-With-Less cookbooks. She enjoys challenging herself with serving large gatherings, living with intentional restraint, and engaging her children in the creative world of food. She values relationships and finds joy in bringing people together around the table. You can find her blogging at eastsidepicurean.com 

The following two tabs change content below.
  • Bio
  • Latest Posts

Anna Harris

Anna lives Buffalo, NY surrounded by a cityscape of both blight and hope. She receives inspiration from the next-door urban farm and loves nothing more than to spend a lazy summer Saturday perusing the lush stalls of a farmers market with her two lively children and husband. Cream and butter are two of her most adored ingredients. She is devoted to sustainable food sourcing and to encouraging others to find the links between simple, beautiful food and thriving health. Some of her major influences include Alice Waters, Sally Fallon, and the More-With-Less cookbooks. She enjoys challenging herself with serving large gatherings, living with intentional restraint, and engaging her children in the creative world of food. Above all, she values relationships and finds joy in bringing people together around the table. You can find her blogging at eastsidepicurean.com 

Latest posts by Anna Harris (see all)

  • Conquering Cravings & Disordered Eating Habits with Real Food - February 18, 2014
  • Whole Wheat Chocolate Chip Pancakes (Soaked) - January 16, 2014
  • Salted Pecan Honey Brittle (Dairy-free & Naturally Sweetened) - December 10, 2013

Filed Under: Breakfast and Brunch, Main Dishes, Nutrient Dense Foods

Previous Post: « Summer Berry Ice Cream Pie (Dairy, Gluten, and Grain Free)
Next Post: Okay, fine. I’ll eat white rice. (But if you are worried about arsenic, consider your dark greens too!) »

Reader Interactions

Comments

  1. Little E's Kitchen

    June 17, 2013 at 6:34 pm

    Love this! I am always looking for different ways to eat eggs. I think I might try it with goats milk cheese. Thank you for the recipe!
    -Erin

    Reply

Trackbacks

  1. Breakfast at the Nourishing Gourmet | Eastside Epicurean says:
    June 18, 2013 at 10:32 am

    […] very bright and indulgently healthy egg dish of mine is being featured over at the Nourishing Gourmet blog. My disclaimer to the dish is, that it scarcely warrants the description “recipe” […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework