Start your morning with a fresh, flavorful Spinach Feta egg Scramble —a quick, wholesome dish packed with protein, greens, and creamy cheese. Perfect for busy weekdays or slow weekend mornings, this hearty scramble combines fluffy eggs with tender spinach and tangy feta for a balanced start to your day.
The beauty of this recipe is in its simplicity. In just a few minutes, you can transform everyday ingredients into a satisfying, café-worthy breakfast. Fresh spinach adds a boost of vitamins and vibrant color, while feta cheese lends a rich, savory flavor that pairs beautifully with the eggs. A sprinkle of herbs or a dash of pepper elevates the taste without overpowering the natural flavors.
Whether you enjoy it on its own, with whole-grain toast, or wrapped in a warm tortilla for a breakfast wrap, this spinach and feta scramble is versatile and adaptable. It’s also a great option for meal prep—you can cook a batch in advance and gently reheat for a quick, nutritious meal during the week.
With its balance of protein, healthy fats, and greens, this spinach feta breakfast scramble isn’t just delicious—it’s also a smart way to fuel your day. From the first forkful to the last, you’ll enjoy a comforting, homemade meal that’s as good for your body as it is for your taste buds.
3g | 2 servings | 5 minutes preparation | 10 minutes cooking time
Scrambled eggs are an easy low-carb breakfast, and they are also completely customizable. You can jazz them up with all sorts of additions and flavors. A little fresh spinach and some feta give these eggs a Mediterranean twist.
Ingredients
4 large eggs
2 tbsp heavy whipping cream
2 tbsp butter
4 oz. fresh baby spinach
1 garlic clove, minced
salt and ground black pepper
¼ cup feta cheese, crumbled
4 oz. beef (optional)
Instructions
- In a medium bowl, whisk the eggs and cream together until well combined.
- Heat a large skillet over medium low heat and add the butter. Once the butter is melted, stir in the spinach and garlic and let cook until the spinach is wilted. Sprinkle with salt and pepper.
- Pour the egg mixture into the skillet. Cook without disturbing until it just begins to set around the edges. Using a rubber spatula, gently lift and turn the curds from the edge of the pan toward the center, allowing the uncooked eggs to run back out to the edges. Continue to lift and turn until the eggs are set to your liking.
- Remove the pan from heat and sprinkle with feta cheese. Serve immediately. Add some fried beef slices if you like!
Notes and Tips for Spinach and Feta Breakfast Scramble
- Use fresh spinach for the best flavor, but frozen spinach works if well-drained.
- Crumble feta just before adding to keep it from melting completely.
- For creamier eggs, whisk in a splash of milk or cream before cooking.
- Cook eggs over low to medium heat to keep them soft and fluffy.
- Add herbs like parsley, chives, or dill for extra freshness.
- Serve with toast, avocado, or wrap in a tortilla for a portable breakfast.
- Season lightly—feta is naturally salty, so taste before adding more salt.
Frequently Asked Questions – Spinach and Feta Breakfast Scramble
1. Can I use frozen spinach instead of fresh?
Yes! Just thaw it completely and squeeze out excess water before adding it to the pan to avoid a watery scramble.
2. What type of feta works best?
Block feta in brine has the best flavor and texture. Crumble it yourself for a fresher taste.
3. How can I make this dairy-free?
Use a dairy-free feta alternative and swap any milk/cream with unsweetened plant-based milk.
4. Can I make it ahead of time?
Yes, cook and store in the fridge for up to 3 days. Reheat gently over low heat or in the microwave.
5. What can I serve with spinach and feta scramble?
Whole-grain toast, avocado slices, roasted tomatoes, or wrap it in a tortilla for an on-the-go breakfast.
6. Can I add more vegetables?
Absolutely—mushrooms, bell peppers, or zucchini work great and add more flavor and nutrition.
Nutrition
Ketogenic low carb
Per serving
Net carbs: 4 % (3 g)
Fibre: 1 g
Fat: 78 % (29 g)
Protein: 19 % (16 g)
kcal: 343
We don’t recommend counting calories. Here’s why. Nutritional information based on the USDA National Nutrient Database.
