Fluffy Spinach & Feta Scrambled Eggs
Ultra-moist, fluffy scrambled eggs with tender spinach, feta, and fresh herbs.
- Prep5 min
- Cook8 min
- Total13 min
- DifficultyEasy
- Servings2
These scrambled eggs are a quick, satisfying breakfast that feels both light and indulgent. The key is gentle folding over constant stirring, so the eggs stay creamy and soft.
The feta melts slightly into the warm eggs, while the onion adds a little bite and the spinach brings a fresh green note. A sprinkle of oregano ties it all together for a Greek-inspired start to the day.
Ingredients
Servings
Converted amounts are rounded.
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Method
- In a small bowl, beat the eggs vigorously for 1 minute. Add 4 tablespoons of water and beat for a few more seconds. Stir in the herbs (parsley, dill) and crumbled feta, then set the bowl aside.
- Heat the olive oil in a non-stick skillet over medium-high heat until very hot. Add the sliced onion and cook for 1–2 minutes, just until it begins to take on color but remains somewhat firm. Reduce the heat to medium.
- Add the spinach and stir briefly. Cook only until the spinach wilts and reduces in volume—do not let it cook through.
- Turn the heat to low. Pour the egg mixture into the pan and let it sit undisturbed for 30 seconds. Then continue cooking for 2½ to 3½ minutes, using gentle folding motions rather than stirring: lift the cooked edges and flip them over so the raw egg slides underneath. The less you move the eggs, the moister and fluffier they will be.
- Remove the pan from the heat and let the eggs rest in the pan for 1 minute without stirring to finish cooking gently.
- Transfer to plates. Serve with Kalamata olives, tomatoes, toasted bread drizzled with extra virgin olive oil, and a pinch of oregano, if desired.
💡 Tips
- Use fresh, good-quality eggs for the best texture.
- Don't overcook the eggs—they should be soft and slightly creamy.
- For extra richness, add a small knob of butter along with the olive oil.
Inspired by a recipe from Real Greek Recipes