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Spinach scrambled eggs with feta recipe

Spinach scrambled eggs with feta recipe

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Created by The Tesco Real Food team

Pep up your scramblers with spinach, tomatoes, coriander and feta, and serve on wholemeal toast for a good-for-your-gut breakfast that's also high in protein. See method

  • Serves 2
  • Takes 15 mins
  • 487 calories / serving
  • Vegetarian

Ingredients

  • 2 tsp olive oil
  • 125g baby spinach
  • 4 medium eggs
  • 100ml semi-skimmed milk
  • 100g baby plum tomatoes, quartered
  • 35g feta
  • 10g coriander, roughly chopped, plus extra leaves to garnish
  • 4 thick slices of wholemeal bread, toasted
  • 1 tbsp 4-seed mix
High in protein and a source of vitamin D

Each serving contains

  • Energy

    2035kj
    487kcal     24%

  • Fat

    23g 33%

  • Saturates

    8g 38%

  • Sugars

    5g 6%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 37.2g Protein 28.6g Fibre 7g

Method

  1. Heat the olive oil in a frying pan over a medium heat, add the spinach. Cook for 2 mins until the spinach has wilted. Add ½ tbsp of water to help steam if necessary. Remove from the pan, place into a sieve and press down with the back of a spoon to squeeze out any excess moisture. When cool enough to handle, wrap in a few sheets of kitchen paper, then squeeze out any remaining excess water. Roughly chop and set aside. Wipe the pan clean. 
  2. Whisk together the eggs and milk until combined and smooth. Heat the remaining oil in the frying pan over a medium heat, add the egg mixture, then cook without stirring for 30 secs. Lift and fold with a rubber spatula. Allow to sit for another 10 secs – it will still be runny in places. Fold in the spinach, tomatoes, 25g feta and the coriander, continue to cook for a further 20-30 secs, until cooked to your liking. Serve on the toasted bread, scatter with the remaining feta, the 4-seed mix and garnish with the coriander leaves.

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