These Greek scrambled eggs are loaded with juicy tomatoes, baby spinach, green onions, garlic, and a touch of creamy feta cheese. With just a handful of ingredients, it’s quick to make and will always remain one of my favorite healthy breakfast meals.
Many would call me the scrambled egg queen — and for good reason. In my world, every breakfast idea is an opportunity for sneaking more veggies into your life. And there’s no easier dish to do that with, than with scrambled eggs.
I’ve combined scrambled eggs with numerous filings over the years (see the Green Goddess scrambled eggs in my cookbook), but these Greek scrambled eggs highlight my love for simple and fresh Mediterranean flavors. They’re also the flavor combination I make most often. Because who can say no to a handful of vibrant veggies mixed with fluffy, whisked eggs that results in one stomach-pleasing, any-time-of-day healthy meal?
Greek Scrambled Eggs Ingredients
While I love omelets, breakfast casseroles, and egg muffins, my kitchen has a special place for scrambled eggs for an on-the-fly meal. In addition to eggs, here’s what you’ll need for my Greek scrambled eggs:
- Vegetables: A mix of grape tomatoes, baby spinach, and green onions is my go-to combo for a simple Mediterranean touch. Similar to my Mediterranean ground beef stir fry – but with eggs!
- Cheese: Fresh feta cheese is ideal. But you can also swap it with goat cheese or completely omit it if you’re dairy-free.
Find the printable recipe with measurements below.
How To Make Greek Scrambled Eggs
Prep the egg mixture. In a small bowl, whisk together the eggs, salt, and black pepper. For even fluffier eggs, you can pour a splash of milk into the mix.
Cook the vegetables. Sauté the tomatoes, baby spinach, and white parts of the green onion in a pan for 2 to 3 minutes. Then, add the garlic and sauté for another 30 seconds. The spinach should be wilted and the tomatoes blistered.
Complete the scramble. Pour the egg mixture into the pan, let it settle for a minute, and use a spatula to gently pull across the bottom, forming long curds of scrambled eggs. This will ensure your scrambled eggs are still full and fluffy, not overly scrambled into bits. Then, when the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.
How To Store Scrambled Eggs
Yes, you can store scrambled eggs! They’ll last for 3 to 4 days in the fridge, which makes this recipe perfect for breakfast meal prep. All it needs is a quick reheat in the microwave and you’ve got a healthy breakfast option right at your fingertips.
More Egg Breakfast Ideas
If you’re looking to get more protein into your diet, don’t overlook eggs. I’ve got a ton of egg recipes to inspire you, but here are a few reader favorites:
Enjoy this Greek scrambled eggs recipe as part of your breakfast routine! Once you make it, let me know your thoughts in the comment box below.
Greek Scrambled Eggs
These Greek scrambled eggs are simple, quick to make, and will always be my favorite healthy breakfast meal (that’s also meal prep-friendly).
Make egg mixture: In a mixing bowl, whisk together the eggs, salt, and pepper.
Cook vegetables: Heat the oil in a pan over medium heat. Add the tomatoes, baby spinach, and white parts of the green onion. Saute for 2 to 3 minutes, until the tomatoes have softened and the spinach is wilted. Add the garlic and saute for another 30 seconds.
Cook eggs: Pour the eggs into the pan, let them settle for a minute, then use a spatula to pull across the bottom, forming long curds of scrambled eggs.
Finish scramble: When the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.
Garnish: Garnish with parsley or other fresh herbs before serving.
Calories: 286kcal, Carbohydrates: 7g, Protein: 17g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 353mg, Sodium: 466mg, Potassium: 447mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2769IU, Vitamin C: 17mg, Calcium: 220mg, Iron: 3mg
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