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Feta and Sun-Dried Tomato Scrambled Eggs
This dish transforms simple scrambled eggs into a Mediterranean delight, incorporating sun-dried tomatoes and feta cheese for a savory twist. Rich in protein and healthy fats, it's an ideal start to your day, emphasizing freshness and flavor.
15 min2 servingsmediterraneanbreakfast
ketogenic
vegetarian
pescetarian
primal
mediterranean
Nutrition Facts
Per serving
Calories200
% Daily Value*
Total Fat 13g17%
Saturated Fat 5g24%
Trans Fat 0g
Cholesterol 18mg6%
Sodium 302mg13%
Total Carbohydrate 12g4%
Dietary Fiber 2g7%
Total Sugars 6g
Protein 8g16%
Calcium 281mg22%
Iron 3.5mg19%
Potassium 1204mg26%
Vitamin A 261mcg29%
Vitamin C 7.1mg8%
Vitamin B6 0.05mg3%
Vitamin E 1.6mg10%
Vitamin K 8.4mcg7%
Magnesium 129mg31%
Zinc 1.7mg15%
Folate 10mcg3%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 large eggs
- 50 g feta cheese
- 30 g sun-dried tomatoes
- 1 cup spinach
- 1 tbsp olive oil
- 1 clove garlic
- 2 tbsp basil
- 1 tsp peppers
- 0.5 tsp salt
Instructions
- 1Whisk the eggs in a bowl until fully blended.
- 2Chop the sun-dried tomatoes and fresh basil into small pieces.
- 3Heat the olive oil in a non-stick pan over medium heat.
- 4Add the minced garlic to the pan and sauté until fragrant, about 1 minute.
- 5Incorporate the spinach into the pan and cook until just wilted.
- 6Pour the whisked eggs over the spinach and garlic, stirring gently.
- 7Add the chopped sun-dried tomatoes and basil to the egg mixture.
- 8Scramble the eggs gently until they are just set but still soft.
- 9Crumble the feta cheese over the cooked eggs.
- 10Season with black pepper and salt to taste.
- 11Serve immediately for the best taste and texture.
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