Ingredients
Scale
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh spinach
- 1/4 cup diced red onion
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: chopped kalamata olives or bell peppers
Instructions
- Gather all your ingredients and chop the vegetables, crumble the feta cheese, and set everything aside for easy access during cooking.
- Heat the olive oil in a non-stick skillet over medium heat. Add the diced red onion and cook until translucent, about 3 minutes. Then, add cherry tomatoes and cook for another 2 minutes until slightly softened.
- In a bowl, whisk the eggs with dried oregano, salt, and black pepper. Pour the beaten eggs into the skillet with the cooked vegetables. Gently stir and cook on low-medium heat, allowing the eggs to set while stirring occasionally.
- When the eggs are nearly cooked, fold in chopped spinach and crumbled feta cheese. Continue to cook until the eggs are fully set and the feta is slightly melted. Taste and adjust seasoning if necessary.
Notes
- Storing leftovers: transfer the scrambled eggs to an airtight container and refrigerate within 2 hours. They can be stored for up to 2 days. Reheat gently in the microwave or skillet, adding a splash of milk or olive oil to maintain moisture.
- Enhance flavor by adding chopped bell peppers, olives, or grilled zucchini for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 375 mg