Spinach and Feta Breakfast Bowl (Printable Copy)

A hearty Mediterranean breakfast with scrambled eggs, spinach, feta, and tomatoes served with toasted whole grain bread.

# What You 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

# How to Make:

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 to 2 minutes. Transfer spinach to a plate and set aside.
03 - Add remaining olive oil to the same skillet over medium heat. Pour in egg mixture and gently scramble until just set but still creamy, approximately 2 to 3 minutes.
04 - Toast whole grain bread slices until golden and crisp.
05 - Divide scrambled eggs evenly between two bowls. Top each 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 faster than you'd think, making mornings feel less rushed and more intentional.
  • The combination of creamy eggs and salty feta creates this perfect balance that makes your taste buds genuinely happy.
  • You can throw this together with whatever vegetables you have on hand and it somehow always works.
02 -
  • Don't leave your spinach unattended in the pan or it turns into a dark, mushy disappointment instead of vibrant and tender.
  • The moment you think your scrambled eggs are done, remove them from heat because they'll keep cooking and go from creamy to overdone in seconds.
  • Fresh eggs make a real difference here since you're tasting each ingredient so directly.
03 -
  • Don't skip the milk in your egg mixture—it's a small addition that transforms the texture from good to genuinely creamy and tender.
  • Use a nonstick skillet and low to medium heat because rushing scrambled eggs with high heat is how you end up with rubbery disappointment.
  • If your feta is very salty, taste it first and adjust the salt you add to the eggs accordingly.
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