Ingredients
Equipment
Method
Prepare the Spinach
- Roughly chop the fresh spinach into smaller, bite-sized pieces (about 1-inch). This optional step ensures the spinach integrates seamlessly and prevents stringy bits, leading to a more pleasant texture.
Whisk the Eggs
- Crack the 4 large eggs into a bowl. Add a pinch of salt. Whisk the eggs until the whites and yolks form ribbons of color – this technique contributes to a richer texture. Alternatively, whisk until fully uniform for a quicker preparation.
Sauté the Spinach
- Melt 1 tablespoon of butter in a large non-stick skillet over medium heat until shimmering. Add the chopped spinach and sauté for 2-3 minutes, just until it wilts and softens. The goal is to release its moisture and tenderize it without overcooking.
Cook the Eggs
- Push the wilted spinach to the edges of the skillet. Pour the whisked eggs into the cleared center. As the eggs begin to set on the bottom, use a spatula to gently push and fold them towards the center. Continue this gentle folding motion until the eggs are about 75% cooked – they should still look slightly wet and glossy.
Combine and Finish
- Fold the partially cooked eggs into the sautéed spinach. Immediately turn off the heat. The residual heat from the pan will continue to cook the eggs to a creamy, perfect consistency without making them dry or rubbery.
Season and Serve
- Top the scramble with crumbled feta cheese, a pinch of freshly cracked black pepper, and a pinch of crushed red pepper for a subtle kick. Serve immediately.
Notes
This Mediterranean egg scramble is a quick, healthy, and flavorful breakfast option. Enjoy it with toast or fresh fruit for a complete meal. For best results, use a non-stick skillet and gentle cooking techniques.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.