Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), super delish, and makes me feel pampered. Plus, I’ll share several different ways you can serve or customize these eggs so you’ll have plenty of options!
How to Serve Scrambled Eggs with Spinach and Feta
You might be thinking, “who doesn’t know how to serve scrambled eggs??” Well, in addition to serving scrambled eggs on a plate with toast, like in the photos in this post, there are actually some other fun things that you can do with these eggs once they’re made. My favorite? Make them into a quesadilla! Pile the scrambled eggs with spinach and feta onto half of a tortilla, top with a little more shredded mozzarella, fold it closed, then toast it in a skillet. BOOM. So delish.
You can also stuff the scrambled eggs into a breakfast wrap with some bacon, or into a pita for a really easy, handheld, on-the-go breakfast. Or how about a bagelwich? Yes please! And lastly, you can use these scrambled eggs as a topper for a breakfast bowl meal.
What Else Can I Add?
Spinach and feta is really just a starting point. I like to add whatever vegetables I have laying around in the fridge to my scrambled eggs. Diced bell pepper is awesome, as are tomatoes. Got leftover green onions? Slice ’em up and toss them in there! Have half of a leftover avocado? Use it to top your eggs. The sky really is the limit here.
Green Eggs and Ham
Here’s your chance to fulfill your childhood Dr. Seuss dreams, friends. The juices from the fresh spinach do turn the eggs a little green, especially if they sit on your plate for a little while before you get a chance to eat. But I absolutely love the idea of adding ham to these scrambled eggs to make it a true “green eggs and ham” breakfast. How fun! I would dice the ham and sauté it in the skillet first, then add the spinach and continue on as directed below.
Scrambled Eggs with Spinach and Feta
- 4 oz. fresh spinach ($0.65)
- 4 large eggs ($0.92)
- 1 Tbsp butter ($0.13)
- 1 oz. feta ($0.55)
- 1 pinch crushed red pepper ($0.02)
- 1 pinch freshly cracked black pepper ($0.02)
- 1 pinch salt ($0.02)
- Roughly chop the spinach into smaller pieces (about 1-inch pieces). This step is optional and can be skipped to make breakfast faster, but I prefer the smaller pieces that don't get stringy like whole spinach leaves can tend to be.
- Crack the eggs into a large bowl, add a pinch of salt, and whisk (I prefer ribbons of white and yellow, but you can whisk until even if preferred).
- Add the butter to a large skillet and melt over medium heat. Add the chopped spinach and sauté until the spinach has softened (2-3 minutes)
- Push the sautéed spinach to the outside edges of the skillet and pour the eggs into the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid. Fold the eggs into the sautéed spinach, then turn off the heat. The residual heat in the pan will finish cooking the eggs without overcooking or drying them out.
- Top the eggs with the crumbled feta, a little freshly cracked pepper, and a pinch of crushed red pepper, then serve.
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How to Make Scrambled Eggs with Spinach and Feta – Step by Step Photos
Chop about 4 oz. of spinach into smaller pieces (about 1-inch pieces). The amount of spinach in this recipe is VERY flexible. So use less if you have less, just use up what you’ve got! You can also skip chopping if you’re in a hurry, but I like to chop because whole leaves can be a little stringy sometimes.
Crack four large eggs into a bowl, add a pinch of salt, and whisk to your liking. I like to have some ribbons of white and yellow in my scrambled eggs, but you can whisk more if you like a more even color.
Melt 1 Tbsp butter in a large skillet over medium heat, then add the chopped spinach. Sauté the spinach until it has wilted (2-3 minutes).
Push the sautéed spinach out to the outer edges of the skillet, then pour the whisked eggs in the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid.
Fold the spinach into the eggs, then turn the heat off. The residual heat in the skillet will finish cooking the eggs without overcooking them or drying them out.
Finish off the eggs with 1 oz. crumbled feta, some freshly cracked black pepper, and a pinch of crushed red pepper.
Ugh. So amazingly simple and delicious! I’m addicted.
This is my favorite way to make scrambled eggs. So easy, so quick, so tasty. And these are all ingredients that I usually always have on hand. Thanks for another amazing recipe, Beth!
This looks simple but delicious! I am definitely going to try it at home.
Delicious, quick, and satisfying!
Loved it! Will add this to the regular breakfast meals.
Simple, delicious, and a really easy way to add some greens to breakfast.
Recipes don’t have to be complex to be elegant. Simple can be and often is elegant as well. It is hear.
The reference to Green Eggs and Ham is too poignant not to follow up. I like my ham diced in small cubes. It seems to me that some finely diced mushrooms would go well.
I’ve made this with ricotta cheese instead of feta and it’s absolutely amazing.
Love this! Have this every morning. I also chop some swiss chard and onion to add to mine!
Spinach and Feta scramble used to be my go-to favorite meal! I love to add tomato and onion, serve over a slice of whole grain bread (or toast), drizzle with olive oil, and sprinkle with sunflower seeds.
Thank you for reminding me how much I love this meal! Will definitely be having it soon.
I start every morning with this delicious breakfast, often adding bits of leftover veg, but the base of spinach, feta and egg is ever present. It also comes in handy for dinner when you feel like you can’t possibly pull something together.
Even easier than an omelet, and easy to scale up or down! I did my usual one egg breakfast using this combination–well, I added 2 chopped kalamata olives, and used more like 1/2 oz of feta which was about a heaping tablespoon of crumbles. I didn’t saute any diced onion, but when a recipe calls for it, I usually prepare extra to have in the fridge for a few days, and this would have been a perfect recipe to add some.
These simple little recipes you post are perfect for times when I need an imagination refresh! Thanks, Beth–this was yummy, and with a slice of whole grain toast, perfect to keep me going for hours after only a couple of minutes of combined prep and cook time.