Spinach Feta Breakfast Bowl (Printable)

A fresh morning bowl with fluffy eggs, sautéed spinach, creamy feta, and cherry tomatoes.

# 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

# Directions:

01 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
02 - Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Add spinach and sauté until wilted, approximately 1 to 2 minutes. Transfer to a plate.
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 between two bowls. Top each with sautéed spinach, cherry tomatoes, and crumbled feta.
06 - Serve immediately with toasted bread on the side. Garnish with parsley and red pepper flakes if desired.

# Expert Tips:

01 -
  • It comes together in under 20 minutes but tastes like you spent way more effort than you actually did.
  • The creamy eggs, wilted spinach, and salty feta create this perfect balance where every bite feels complete.
  • It's the kind of breakfast that keeps you full through lunch and doesn't leave you feeling sluggish.
02 -
  • Don't cook the eggs on high heat thinking it'll be faster because they'll turn into a rubbery mess, and you'll have wasted perfectly good eggs and your morning mood.
  • The spinach releases water as it cooks, so if you leave it in the pan with the eggs it'll make everything watery and sad, which is why you take it out first.
03 -
  • Use a nonstick skillet and keep your heat at medium, not medium-high, because this is the secret to creamy eggs instead of scrambled rubber.
  • Don't mill your pepper directly over the hot skillet because it'll scatter everywhere and you'll end up with too much in one spot, which sounds silly but you'll understand when it happens.
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