Spinach and Feta Breakfast Bowl (Print Version)

A fresh morning bowl with fluffy eggs, wilted spinach, tangy feta, and sweet cherry tomatoes on whole grain toast.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 2 cups fresh baby spinach, washed
05 - 1 cup cherry tomatoes, halved
06 - 1 tablespoon olive oil

→ Cheese

07 - 1/3 cup crumbled feta cheese

→ Bread

08 - 2 slices whole grain bread

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Pinch of red pepper flakes

# How To Make It:

01 - In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
02 - Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 1 to 2 minutes. Remove spinach and set aside.
03 - In the same skillet, add the remaining olive oil. Pour in the egg mixture and gently scramble until just set but still creamy, about 2 to 3 minutes.
04 - Toast the whole grain bread slices until golden and crisp.
05 - Divide the scrambled eggs between two bowls. Top each with sautéed spinach, cherry tomatoes, and crumbled feta.
06 - Serve immediately with a slice of toasted whole grain bread on the side. Garnish with parsley and red pepper flakes if desired.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can actually enjoy breakfast instead of rushing out the door.
  • The creamy eggs and salty feta create this unexpected harmony that feels way more restaurant-quality than what you'd expect from your own kitchen.
02 -
  • Don't walk away from scrambling eggs, not even for a second—the difference between creamy and overcooked happens in about 30 seconds of neglect, and you'll kick yourself if you miss it.
  • Heating your bowls beforehand is a tiny step that makes an enormous difference; warm plates keep warm food actually warm instead of lukewarm by the second bite.
03 -
  • Use the same skillet for both spinach and eggs rather than dirtying another pan—it's efficient and the residual oil from the spinach flavors the eggs.
  • If you like your feta more integrated into the eggs rather than sitting on top, crumble it into the egg mixture before it hits the skillet and let it warm through as everything cooks together.
Go Back