Scrambled Eggs Topped with Spinach and Feta
Simple ingredients, phenomenal flavor. Gently scrambled eggs topped with the bursting flavors of fresh spinach and tangy feta cheese.
Recipe type: Breakfast/Brunch
Cuisine: American/Greek
Serves: 2-4
  • 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
  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]
Recipe by The Nourishing Gourmet at