Spinach and Feta Breakfast Bowl (Printable)

A hearty morning bowl with scrambled eggs, wilted spinach, feta, and fresh tomatoes, served with toasted whole grain bread.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 2 cups fresh baby spinach, washed
05 - 1 cup cherry tomatoes, halved
06 - 1 tablespoon olive oil

→ Cheese

07 - 1/3 cup crumbled feta cheese

→ Bread

08 - 2 slices whole grain bread

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Pinch of red pepper flakes

# How to Make It:

01 - Whisk together eggs, milk, salt, and pepper in a bowl until well combined
02 - Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add spinach and sauté until wilted, approximately 1 to 2 minutes. Transfer to a plate and set aside
03 - Add remaining olive oil to the same skillet. Pour in egg mixture and gently scramble until just set but still creamy, about 2 to 3 minutes
04 - Toast whole grain bread slices until golden and crisp
05 - Divide scrambled eggs evenly between two bowls. Top each portion with sautéed spinach, halved cherry tomatoes, and crumbled feta
06 - Serve immediately with a toasted bread slice on the side. Garnish with fresh parsley and red pepper flakes if desired

# Expert Tips:

01 -
  • It comes together faster than you can brew coffee, which means a real breakfast without the guilt.
  • The combination of warm eggs and cool feta with fresh tomatoes feels elegant enough for company but easy enough for a Tuesday morning.
02 -
  • Don't let your skillet get too hot or your eggs will cook too fast and turn out rubbery instead of that custardy texture you're aiming for—medium heat is your friend.
  • If you wilt the spinach ahead of time and squeeze out the moisture, the bowl stays fresher and less soggy for several hours, which is clutch if you're prepping breakfast for the week.
03 -
  • If you're making this for multiple people, prep all your ingredients before you start cooking and do the eggs last so nothing gets cold while you're plating.
  • The secret to creamy scrambled eggs is taking the pan off the heat just before they look fully set and letting the residual heat finish the job while you plate everything else.
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