Spinach and Feta Breakfast Bowl (Print Version)

A hearty Mediterranean morning bowl with fluffy eggs, sautéed spinach, feta, and tomatoes served with crispy whole grain toast.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons whole 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 fresh parsley, chopped
10 - Pinch of red pepper flakes

# Cooking Directions:

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.
03 - Add remaining olive oil to the skillet over medium heat. 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 in a toaster.
05 - Divide scrambled eggs between two bowls. Top each with sautéed spinach, cherry tomatoes, and crumbled feta cheese.
06 - Serve immediately with toasted bread on the side. Garnish with fresh parsley and red pepper flakes if desired.

# Expert Suggestions:

01 -
  • Ready in twenty minutes, which means you can actually eat well on a busy morning instead of grabbing something forgettable.
  • The creamy feta and wilted spinach make plain scrambled eggs feel like you're treating yourself without any fussing.
  • It's naturally vegetarian, filling enough to keep you satisfied until lunch, and tastes fresh rather than heavy.
02 -
  • Don't use medium-high heat for the eggs or you'll end up with rubbery bits instead of that creamy texture you're after—medium is genuinely the right choice here.
  • The feta needs to go in after everything else is assembled, not mixed into the hot eggs, or it'll melt into a gluey mess instead of staying in those satisfying little crumbles.
03 -
  • Low heat and patience with scrambled eggs beats high heat and constant movement—you're building curds, not making rubber.
  • Taste the eggs before you add salt since feta is salty enough that you might need less than you think, preventing an overly briny bowl.
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