Spinach Feta Breakfast Bowl (Printable version)

A fresh morning bowl with creamy feta, sautéed spinach, fluffy eggs, and juicy tomatoes.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 2 cups fresh baby spinach, washed
05 - 1 cup cherry tomatoes, halved
06 - 1 tablespoon olive oil

→ Cheese

07 - 1/3 cup crumbled feta cheese

→ Bread

08 - 2 slices whole grain bread

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Pinch of red pepper flakes

# Directions:

01 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
02 - Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add spinach and sauté until wilted, approximately 1-2 minutes. Transfer to a separate plate.
03 - Add remaining olive oil to the same skillet. Pour in egg mixture and gently scramble until just set but still creamy, about 2-3 minutes.
04 - Toast whole grain bread slices until golden and crisp.
05 - Divide scrambled eggs evenly between two bowls. Top each portion with sautéed spinach, cherry tomatoes, and crumbled feta cheese.
06 - Serve immediately with a slice of toasted whole grain bread on the side. Garnish with fresh parsley and red pepper flakes if desired.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can actually make a real breakfast on a weekday morning.
  • The contrast between creamy eggs, tangy feta, and juicy tomatoes keeps every bite interesting and prevents the monotony of most breakfast plates.
02 -
  • Don't cook the eggs on high heat thinking you'll save time, because medium heat is actually faster at creating creamy eggs rather than the rubbery scramble that happens when you rush.
  • The spinach releases water as it cooks, so remove it from the pan before making the eggs so you don't end up with a watery sauce instead of fluffy eggs.
03 -
  • Prepare your spinach and tomatoes while the eggs cook so you're not scrambling at the last second, and have your feta already crumbled so assembly is truly just assembly.
  • Use a nonstick skillet because eggs are forgiving on nonstick but can stick and tear on cast iron or stainless steel, and torn scrambled eggs make the whole thing look less appealing.
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