Speedy Tuscan Scramble with Spinach and Feta
This speedy Tuscan scramble combines eggs with fresh spinach, sun-dried tomatoes, and salty feta cheese for a flavorful and quick breakfast or brunch.
Equipment
- medium bowl
- whisk
- non-stick skillet
- spatula
Ingredients
Main Ingredients
- 6 large eggs
- 1/4 cup milk or half-and-half (optional, for fluffier eggs)
- 1 tablespoon olive oil
- 1/2 small onion finely diced
- 2 garlic minced
- 2 cups fresh spinach roughly chopped
- 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/4 cup crumbled feta cheese
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- Whisk together the eggs, milk (if using), salt, and pepper in a medium bowl until well combined.
- Heat olive oil in a non-stick skillet over medium heat, then sauté the diced onion for 3-4 minutes until softened.
- Add minced garlic and chopped sun-dried tomatoes to the skillet, cooking for another minute until fragrant.
- Stir in the fresh spinach and cook for 1-2 minutes until it wilts.
- Pour the whisked egg mixture over the vegetables in the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
- Gently push the cooked egg from the edges towards the center with a spatula, allowing uncooked egg to flow underneath; continue for 2-3 minutes until mostly set but still slightly moist.
- Remove the skillet from the heat and stir in the crumbled feta cheese.
- Serve immediately, optionally garnished with fresh basil or parsley.
Notes
Adjust salt and pepper to your taste. For a spicier kick, add a pinch of red pepper flakes with the garlic.