Spinach, tomato and feta scrambled eggs

Name: Spinach, tomato and feta scrambled eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Mediterranean
Ingredients: Olive oil, for frying 12 cherry tomatoes, halved 100g spinach leaves, washed and dried 8 eggs 100g feta cheese, crumbled Sea salt and freshly ground black pepper

2 steps

Prep:5minCook:10min

Updated at: Sun, 16 Jun 2024 15:17:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories239.1 kcal (12%)

Total Fat17.5 g (25%)

Carbs4.7 g (2%)

Sugars1.8 g (2%)

Protein15.8 g (32%)

Sodium594.6 mg (30%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Olive oil

for frying dried

12cherry tomatoes

100gspinach leaves

8eggs

100gfeta cheese

Sea salt

black pepper

Instructions

Step 1

1. Place a large, deep frying pan over a medium heat and add a dash of oil. Once hot, put the tomatoes, cut side down, into the pan and season with salt and pepper. Cook for 3–4 minutes, until they start to colour and caramelize slightly.

Step 2

2. Turn the tomatoes over gently and put the spinach leaves on top. Cook for a further 3 minutes, then stir gently to mix the spinach and tomatoes together. 3. Meanwhile, crack the eggs into a bowl, season with a pinch of pepper and beat to combine. 4. Once the spinach has wilted, reduce the heat to medium-low, pour in the eggs and add the crumbled feta. Gently cook, stirring regularly, until the eggs are mixed with the other ingredients and scrambled but not set. 5. Remove the pan from the heat, check the seasoning, and serve immediately.