Spinach and Feta Breakfast Bowl

Start your morning with a fresh and hearty Mediterranean-inspired Spinach and Feta Breakfast Bowl. This vibrant dish features fluffy scrambled eggs paired with nutrient-dense sautéed spinach, tangy crumbled feta, and juicy cherry tomatoes for a balanced and delicious vegetarian meal that is ready in just 20 minutes.

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Whether you're looking for a healthy weekday breakfast or a colorful addition to your weekend brunch, this bowl is both easy and versatile. The combination of warm eggs and wilted spinach provides a comforting base that is perfectly complemented by the saltiness of the feta and the freshness of the tomatoes.

Ingredients

• 4 large eggs
• 2 tbsp milk
• Salt and freshly ground black pepper, to taste
• 2 cups fresh baby spinach, washed
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/3 cup crumbled feta cheese
• 2 slices whole grain bread
• 1 tbsp chopped fresh parsley (optional)
• Pinch of red pepper flakes (optional)

Instructions

Step 1: Prepare the Eggs

In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Step 2: Wilt the Spinach

Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 1–2 minutes. Remove spinach and set aside.

Step 3: Scramble the Eggs

In the same skillet, add the remaining olive oil. Pour in the egg mixture and gently scramble until just set but still creamy, about 2–3 minutes.

Step 4: Toast the Bread

Toast the whole grain bread slices until golden and crisp.

Step 5: Assemble

To assemble, divide the scrambled eggs between two bowls. Top each with sautéed spinach, cherry tomatoes, and crumbled feta.

Step 6: Garnish and Serve

Serve immediately with a slice of toasted whole grain bread on the side. Garnish with parsley and red pepper flakes if desired.

Zusatztipps für die Zubereitung

To ensure the eggs stay creamy, use a spatula to gently move them in the pan and remove them from the heat while they still appear slightly moist. Using a nonstick skillet is essential for both wilting the spinach and scrambling the eggs without sticking.

Varianten und Anpassungen

For extra flavor, consider adding diced avocado or roasted red peppers. If you prefer a different cheese, you can substitute the crumbled feta with goat cheese or cottage cheese to match your preference.

Serviervorschläge

Serve this breakfast bowl while warm for the best experience. It pairs perfectly with a glass of fresh orange juice or a warm herbal tea to round out your Mediterranean-inspired morning.

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Enjoy this Spinach and Feta Breakfast Bowl as a delicious way to fuel your day with high-quality protein and fresh vegetables. It is a simple yet sophisticated dish that brings the flavors of the Mediterranean straight to your breakfast table.

Recipe FAQ

→ Can I make this breakfast bowl ahead of time?

While best enjoyed fresh, you can prepare components in advance. Scramble the eggs and sauté the spinach the night before, then reheat gently in the morning. Toast bread just before serving for optimal texture.

→ What can I substitute for feta cheese?

Goat cheese, cottage cheese, or crumbled queso fresco work well as alternatives. For a dairy-free option, try avocado or a plant-based feta alternative.

→ Is this breakfast bowl freezer-friendly?

The eggs and spinach can be frozen separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat before assembling. Add fresh tomatoes and toast bread after reheating.

→ How can I add more protein to this bowl?

Increase the egg count, add a dollop of Greek yogurt, or include diced chicken or turkey bacon. Black beans or chickpeas also boost protein while adding fiber.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before sautéing. Use about half the amount since frozen spinach is more concentrated. Squeeze out excess moisture to prevent watery results.

→ What other vegetables can I add?

Diced bell peppers, sautéed mushrooms, roasted zucchini, or caramelized onions complement the flavors beautifully. Avocado adds creaminess while arugula provides a peppery bite.