📍 Where this dish comes from: Athens · The Acropolis / Parthenon
Discover the history of this region →
Discover the history of this region →
Picture the dreamiest scrambled eggs you have ever tasted — silky, soft curds kissed with crumbled feta, wilted baby spinach, and a shower of fresh dill. This is the breakfast the gods of Olympus would order if they had a keto kitchen. Ready in under ten minutes, it delivers a hearty, protein-packed start that will carry you effortlessly through the morning without a single carb craving.
What You’ll Need
Servings: 2 servings
Calories: 310kcal
Ingredients
- 4 large eggs
- 2 tbsp heavy cream or full-fat coconut cream
- 1 cup baby spinach
- 2 oz crumbled feta cheese
- 1 tbsp extra-virgin olive oil
- 1 garlic clove minced
- 1 tbsp fresh dill chopped
- Salt & black pepper to taste
Instructions
- Whisk eggs with heavy cream, a pinch of salt, and pepper until just combined — don't overbeat.
- Heat olive oil in a non-stick pan over medium-low. Add garlic and sauté 30 seconds until fragrant.
- Add spinach and stir until just wilted, about 1 minute.
- Pour in the egg mixture. Using a silicone spatula, gently fold the eggs from the edges inward, pulling big, soft curds. Remove from heat when still slightly underdone — they'll finish cooking in the pan.
- Scatter feta over the top, garnish with fresh dill, and serve immediately with a drizzle of olive oil.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 24g | Fiber: 0.5g
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Health Benefits
- Eggs are a keto superstar — rich in choline for brain health and complete amino acids for muscle repair.
- Feta adds gut-friendly probiotics and bone-building calcium.
- Spinach delivers iron and magnesium, which are electrolytes often depleted on a low-carb diet.