Speedy Spinach & Feta Scramble with Toasted Seeds
A quick and healthy breakfast featuring scrambled eggs, fresh spinach, and savory feta cheese, topped with crunchy toasted seeds and served with whole-grain toast.
Equipment
- Toaster or Pan
- Small bowl
- Non-stick pan
- Spatula
Ingredients
Main Ingredients
- 2 large eggs
- 1 splash milk (dairy or non-dairy)
- Salt and freshly ground black pepper to taste
- 1 cup fresh spinach
- 2 tablespoons crumbled feta cheese
- 1 tablespoon pumpkin seeds (or sunflower seeds)
- 1 slice whole-grain bread
- 1 teaspoon olive oil or butter
Instructions
Preparation
- Toast the whole-grain bread in a toaster or pan.
- Whisk eggs, milk, salt, and pepper in a small bowl.
Cooking
- Heat olive oil or butter in a non-stick pan over medium-low heat.
- Add spinach to the pan and cook until wilted.
- Pour egg mixture over spinach; gently push eggs as they set, allowing uncooked egg to flow underneath.
- Sprinkle in feta cheese and cook until cheese is warmed and eggs are cooked to desired consistency.
Serving
- Plate the eggs next to the toasted bread.
- Sprinkle pumpkin seeds over the scrambled eggs and serve immediately.
Notes
Adjust seasoning to your preference. For extra creaminess, use a thicker milk or add a touch of cream. Watch closely to prevent overcooking the eggs for the best texture.