Spinach and Feta Breakfast Bowl (Printable)

A fresh morning bowl with fluffy eggs, sautéed spinach, and tangy feta cheese.

# Ingredient List:

→ 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 - Whisk together eggs, milk, salt, and pepper in a bowl until well combined.
02 - Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Add spinach and sauté until wilted, approximately 1 to 2 minutes. Transfer to a 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 to 3 minutes.
04 - Toast whole grain bread slices until golden and crisp.
05 - Divide scrambled eggs between two bowls. Top each with sautéed spinach, cherry tomatoes, and crumbled feta cheese.
06 - Serve immediately with toasted bread on the side. Garnish with fresh parsley and red pepper flakes if desired.

# Expert Hints:

01 -
  • It's ready in twenty minutes but feels restaurant quality, which means you can actually enjoy breakfast instead of bolting out the door.
  • The combination of creamy eggs, tangy feta, and fresh spinach creates this perfect textural balance that keeps you satisfied through lunch.
  • It's flexible enough to adapt to whatever's in your fridge, so you can make it your own every time.
02 -
  • Don't whisk the eggs too far in advance or let them sit in the bowl, because they'll start to separate and you'll lose that fluffy texture that makes this special.
  • The feta is salty enough on its own, so taste your eggs before seasoning them further, or you'll end up with something that's more salt than breakfast.
03 -
  • Use a nonstick skillet or your eggs will cling to the bottom and you'll end up with scrambled egg bits instead of creamy curds, which defeats the purpose.
  • The quality of your feta makes a real difference here, so buy it from a good source and keep it in its brine until you're ready to crumble it.
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