Mediterranean Eggs with Feta
15 min • 280 cal
Mediterranean • Breakfast
Spinach Feta Breakfast Pan
15 minEasy2 servings
🧮Serving Size Calculator
2
servings
290
calories
18g
protein
6g
carbs
20g
fat
Ingredients
- 4 large eggs, room temperature
- 2 cups fresh baby spinach (or 1 cup firmly packed chopped spinach)
- 1/2 cup feta cheese, crumbled
- 2 tbsp heavy cream or half-and-half
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp red onion, finely diced
- 1/4 tsp garlic powder
- 1/4 tsp sea salt (adjust to taste)
- 1/8 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 2 tbsp fresh parsley, chopped
- Crusty bread or pita for serving
Instructions
- 1
Crack eggs into a bowl. Add cream, salt, pepper, garlic powder, and red pepper flakes. Whisk vigorously for 30 seconds until fully combined and slightly frothy.
- 2
Heat olive oil and butter in a large non-stick skillet over medium heat until butter has melted and is foamy.
- 3
Add spinach to the dry pan first (no water needed). Stir and cook for 1-2 minutes until wilted. Use a spatula to press out any excess moisture.
- 4
Add red onion and sun-dried tomatoes. Sauté for 1 minute until onion softens slightly.
- 5
Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables.
- 6
Let eggs sit for 20 seconds, then gently push from the edges toward the center with a spatula. Create soft curds as the eggs begin to set.
- 7
When eggs are about 75% set (still quite wet and glossy), remove from heat. The residual heat will finish cooking them to perfect softness.
- 8
Fold in feta cheese gently. The heat from the eggs will slightly soften the feta.
- 9
Garnish with fresh dill and parsley. Serve immediately with warm crusty bread or pita on the side.
Pro Tips
💡
Wilt the spinach first in a dry pan to remove excess moisture - this prevents a watery scramble.
💡
Use room temperature eggs and add a splash of cream - this helps eggs stay soft and creamy, never rubbery.
💡
Remove from heat when eggs look 80% done - residual heat will finish cooking them to perfect doneness.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Spinach Feta Breakfast Pan?
This one-pan recipe takes approximately 15 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Spinach Feta Breakfast Pan?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
