Spinach and Feta Breakfast Bowl (Printable)

Hearty morning bowl with fluffy eggs, wilted spinach, feta, and tomatoes. Ready in 20 minutes.

# What You'll 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 Steps:

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

# Expert Tips:

01 -
  • It's ready in twenty minutes, which means you can actually make it on a weekday morning without stress.
  • The combination of protein and fresh vegetables keeps you satisfied until lunch, no mid-morning energy crash.
  • It tastes restaurant-quality but costs less than grabbing coffee and a pastry on the way out.
02 -
  • Don't stop cooking your eggs when they look done, because they'll continue cooking from residual heat and end up rubbery if you're not careful.
  • Sauté your spinach separately first so it doesn't release water into your eggs and make them watery instead of creamy.
03 -
  • Use a nonstick skillet specifically for the eggs, because sticking means you'll overcook them while trying to get them off the pan.
  • If your feta is very salty, you might need less salt in your eggs themselves, so taste as you go and adjust at the end.
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