Greek Scrambled Eggs Recipe

Name: Greek Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 large eggs; 3 tablespoons of fresh mint, minced; 2 tablespoons minced flat leaf parsley; 1 teaspoon fresh oregano, minced (or 1/2 tsp. dried oregano); 3 tablespoons scallions, minced; black pepper, freshly ground; 1 tablespoon olive oil; 2 cups fresh spinach (packed); 3/4 - 1 cup feta, crumbled; 1 cup halved cherry tomatoes (or or ripe tomatoes, diced)

Servings: persons

6 -8 large eggs
3 tablespoons of fresh mint, minced
2 tablespoons minced flat leaf parsley
1 teaspoon fresh oregano, minced (or 1/2 tsp. dried oregano)
3 tablespoons scallions, minced
black pepper, freshly ground
1 tablespoon olive oil
2 cups fresh spinach (packed)
3/4 - 1 cup feta, crumbled
1 cup halved cherry tomatoes (or or ripe tomatoes, diced)

1
Break the eggs into a medium bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and add in a good, amount of black pepper.
2
Place a 10-inch saute pan or skillet over medium heat. After 1-2 minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and saute for 2-3 minutes, or until the spinach has wilted and turned a deep green.
3
With the heat at medium-high, pour the eggs into the pan, scrambling them slowly As eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into the pan. The spinach will blend into the eggs.
4
When the eggs are almost set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After a minute, stir in the tomatoes.
5
Cook for just a few seconds longer, or until the eggs are done to your liking. Serve immediately. Enjoy!

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 -8 large eggs, 3 tablespoons of fresh mint, minced, 2 tablespoons minced flat leaf parsley, 1 teaspoon fresh oregano, minced (or 1/2 tsp. dried oregano), and more.

Yes, Greek Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Scrambled Eggs

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