Cooking Time
15 Mins
Category
breakfast
Greek-Style Veggie Egg Scramble
Why it helps
Why It Helps: Eggs are a good source of high-quality protein, and research suggests a protein-rich breakfast may help support satiety and steadier blood sugar levels through the morning. Spinach and tomatoes add fibre, folate, and vitamin C, while feta provides some calcium. This combination fits well into a balanced breakfast pattern that supports sustained energy rather than a quick spike and crash.
Ingredients
4 large eggs
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cup baby spinach
2 green onions, sliced (white and green parts separated)
1 clove garlic, minced
1/4 cup feta cheese, crumbled
Salt, to taste
Black pepper, to taste
Methods
In a bowl, whisk together the eggs, salt, and pepper.
Heat the olive oil in a nonstick pan over medium heat.
Add the cherry tomatoes, spinach, and the white parts of the green onions. Cook for 2 to 3 minutes until the tomatoes soften and the spinach wilts.
Add the garlic and cook for 30 seconds.
Pour the whisked eggs into the pan. Let them sit for a minute, then gently pull a spatula across the pan to form soft curds.
When the eggs are mostly set but still slightly soft, sprinkle in the feta cheese and the green parts of the green onions.
Stir gently until the eggs are fully cooked and the cheese is just starting to melt.
Serve warm.