Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1/3 cup tomato, diced and seeded (roughly 1/2 medium tomato)
- 1 cup baby spinach
- 3 eggs
- 2 tablespoons feta cheese, cubed
- Salt and pepper, to taste
Instructions
- Heat the oil and sauté vegetables: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the diced and seeded tomatoes along with the baby spinach and sauté until the spinach wilts, approximately 1 minute.
- Add and scramble eggs: Crack 3 eggs into the pan and use a spatula to mix them with the vegetables, scrambling gently for about 30 seconds until the eggs begin to set.
- Add feta and finish cooking: Sprinkle 2 tablespoons of cubed feta cheese over the eggs and continue cooking until the eggs reach your preferred level of doneness, allowing the feta to soften slightly.
- Season and garnish: Season with salt and pepper to taste. Optionally, top with fresh herbs such as chopped dill or parsley to enhance flavor and freshness before serving.
Notes
- Use fresh baby spinach for best texture and flavor.
- To reduce fat, use less oil or substitute with cooking spray.
- Feta cheese adds a salty tang, so season with salt carefully.
- Fresh herbs like dill or parsley complement the Mediterranean flavors perfectly but are optional.
- For a dairy-free version, omit feta or replace with a vegan cheese alternative.
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
