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Recipe details
Spinach Scrambled Eggs With Feta
Scrambled eggs with wilted spinach, tomatoes, coriander, feta and a four-seed mix, served on wholemeal toast.
≈ 158 kcal/100 g · ≈ 511 kcal/serving
15 minEasyBritish
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
olive oil10 ml
baby spinach62.5 g
water7.5 ml
medium eggs100 g
semi-skimmed milk50 ml
baby plum tomatoes, quartered50 g
feta cheese17.5 g
coriander, chopped, plus leaves to garnish5 g
wholemeal bread, toasted80 g
four-seed mix7 g
Cookware and utensils
frying pan
sieve
bowl
knife
cutting board
rubber spatula
kitchen paper
toaster
Directions
01
Heat half the olive oil in a frying pan over medium heat.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat, about 160°C / 320°F
02
Cook the spinach, adding the water if needed, until wilted.
Products
baby spinach — 62.5 g; water — 7.5 ml
Action
wilt
Time
2 min
Temperature
medium heat, about 160°C / 320°F
03
Press the cooked spinach in a sieve to remove excess moisture.
Products
baby spinach — 62.5 g
Action
press
Time
1 min
Temperature
no heat
04
Wrap the spinach in kitchen paper and squeeze out the remaining water.
Products
baby spinach — 62.5 g
Action
squeeze
Time
1 min
Temperature
no heat
05
Roughly chop the spinach.
Products
baby spinach — 62.5 g
Action
chop
Time
1 min
Temperature
no heat
06
Whisk the eggs and milk until smooth.
Products
medium eggs — 100 g; semi-skimmed milk — 50 ml
Action
whisk
Time
1 min
Temperature
no heat
07
Heat the remaining olive oil in the cleaned pan over medium heat.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat, about 160°C / 320°F
08
Cook the egg mixture without stirring.
Products
medium eggs — 100 g; semi-skimmed milk — 50 ml
Action
cook
Time
1 min
Temperature
medium heat, about 160°C / 320°F
09
Lift and fold the eggs with a rubber spatula.
Products
medium eggs — 100 g; semi-skimmed milk — 50 ml
Action
fold
Time
1 min
Temperature
no heat
10
Let the eggs sit until still slightly runny in places.
Products
medium eggs — 100 g; semi-skimmed milk — 50 ml
Action
rest
Time
1 min
Temperature
medium heat, about 160°C / 320°F
11
Fold in the spinach, tomatoes, part of the feta and coriander.
Products
baby spinach — 62.5 g; baby plum tomatoes, quartered — 50 g; feta cheese — 17.5 g; coriander, chopped, plus leaves to garnish — 5 g
Action
fold in
Time
1 min
Temperature
no heat
12
Cook the mixture until set to your liking.
Products
baby spinach — 62.5 g; baby plum tomatoes, quartered — 50 g; feta cheese — 17.5 g; coriander, chopped, plus leaves to garnish — 5 g; medium eggs — 100 g; semi-skimmed milk — 50 ml
Action
cook
Time
1 min
Temperature
medium heat, about 160°C / 320°F
13
Toast the wholemeal bread.
Products
wholemeal bread, toasted — 80 g
Action
toast
Time
2 min
Temperature
medium toaster setting, about 180°C / 350°F
14
Serve the eggs on the toast.
Products
medium eggs — 100 g; semi-skimmed milk — 50 ml; wholemeal bread, toasted — 80 g
Action
serve
Time
1 min
Temperature
no heat
15
Scatter the remaining feta and four-seed mix over the eggs and garnish with coriander leaves
Products
feta cheese — 17.5 g; four-seed mix — 7 g; coriander, chopped, plus leaves to garnish — 5 g
Action
garnish
Time
1 min
Temperature
no heat
16
Scatter the remaining feta and four-seed mix over the eggs and garnish with coriander leaves
Products
feta cheese — 17.5 g; four-seed mix — 7 g; coriander, chopped, plus leaves to garnish — 5 g
Action
garnish
Time
1 min
Temperature
no heat
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