Description
A delightful breakfast bowl featuring creamy scrambled eggs, wilted spinach, cherry tomatoes, and crumbled feta cheese, perfect for a nutritious start to your day.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk (or almond milk)
- Salt and freshly ground black pepper to taste
- 2 cups fresh baby spinach, washed
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/3 cup crumbled feta cheese (or goat cheese)
- 2 slices whole grain bread
- 1 tablespoon chopped fresh parsley
- Pinch of red pepper flakes
Instructions
- Whisk together the eggs, milk, and a generous pinch of salt and pepper until creamy.
- Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat.
- Add the washed spinach, sautéing until it wilts, approximately 1 to 2 minutes.
- Transfer the spinach to a plate and set aside.
- Pour the egg mixture into the skillet and gently scramble the eggs, cooking for about 2 to 3 minutes.
- Toast the whole grain bread slices until golden and crispy.
- Divide the scrambled eggs into bowls and top with spinach, cherry tomatoes, and feta cheese.
- Serve immediately with the toasted bread on the side, garnished with parsley and red pepper flakes.
Notes
For extra creaminess, finish cooking the eggs off the heat. Store leftover sautéed spinach in an airtight container for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 550mg