Here’ s a little quickie to suit your needs this weekend! I’ m constantly looking for ways to use up the odds and finishes of my fresh spinach, and Scrambled Eggs with Spinach plus Feta is one of my first choice methods for making sure no spinach would go to waste. It’ s fast (such, fast enough to make on a weekday), super delish, and makes me personally feel pampered . Plus, I’ ll share a number of different ways you can serve or customize these types of eggs so you’ ll have got plenty of options!
You might be considering, “ who doesn’ t understand how to serve scrambled eggs?? ” Nicely, in addition to serving scrambled eggs on the plate with toast, like in the particular photos in this post, there are actually some other enjoyable things that you can do with these eggs as soon as they’ re made. My favorite? Get them to into a quesadilla! Pile the scrambled eggs with spinach and feta onto half of a tortilla, best with a little more shredded mozzarella, collapse it closed, then toast this in a skillet. BOOM. So delish.
You can also stuff the particular scrambled eggs into a breakfast cover with some bacon, or into a pita for a really easy, handheld, on-the-go breakfast time. Or how about a bagelwich? Indeed please! And lastly, you can use these scrambled eggs as a topper for a breakfast bowl meal.
Spinach and feta is absolutely just a starting point. I like to add no matter what vegetables I have laying around within the fridge to my scrambled eggs. Diced bell pepper is awesome, as are tomato vegetables. Got leftover green onions? Cut ’ em up and throw them in there! Have half of the leftover avocado? Use it to best your eggs. The sky actually is the limit here.
Here’ s your opportunity to fulfill your childhood Dr . Seuss dreams, friends. The juices in the fresh spinach do turn the particular eggs a little green, especially if these people sit on your plate for a short time before you get a chance to eat. But I actually absolutely love the idea of adding ham to these scrambled eggs to make it a true “ eco-friendly eggs and ham” breakfast. Just how fun! I would dice the pig and sauté it in the frying pan first, then add the spinach plus continue on as directed below.
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Cut about 4 oz . of spinach into smaller pieces (about 1-inch pieces). The amount of spinach in this formula is VERY flexible. So use much less if you have less, just use up exactly what you’ ve got! You can also omit chopping if you’ re in a rush, but I like to chop because entire leaves can be a little stringy sometimes.
Crack four large ovum into a bowl, add a pinch associated with salt, and whisk to your liking. I love to have some ribbons of white plus yellow in my scrambled eggs, you could whisk more if you like a more actually color.
Dissolve 1 Tbsp butter in a big skillet over medium heat, adding the chopped spinach. Sauté the particular spinach until it has wilted (2-3 minutes).
Press the sauté ed spinach to be able to the outer edges of the frying pan, then pour the whisked ovum in the center. Gently fold the particular eggs as the bottom layer solidifies, until the eggs are about 75% solid.
Fold the spinach into the eggs, then turn the warmth off. The residual heat in the frying pan will finish cooking the ovum without overcooking them or drying out them out.
Finish off the particular eggs with 1 oz . crumbled feta, some freshly cracked dark pepper, and a pinch of smashed red pepper.