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–+ servings

Greek Feta & Spinach Scrambled Eggs

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.
Print Recipe
Course: Breakfast
Cuisine: Greek
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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