Scrambled Eggs with Spinach and Feta

This is a fast, no-fuss breakfast that packs in greens before you've even finished your coffee. Fresh spinach wilts right in the pan with olive oil, then gets folded into soft scrambled eggs with salty crumbled feta. It's a Mediterranean-style way to start the day, and it only dirties one pan.

Ingredients

• 4 largeeggs
• 2 cupsbaby spinach, fresh, bagged is fine
• 0.33 cupfeta cheese, crumbled
• 1 tablespoonolive oil
• 0.25 teaspoonsalt
• 0.125 teaspoonblack pepper

Method

1. Crack the eggs into the mixing bowl and whisk with the salt and pepper until smooth.
2. Heat the olive oil in the pan over medium heat. Add the spinach and cook, stirring, until just wilted, about 1 minute. 1:00
3. Pour the eggs into the pan with the spinach and lower the heat to medium-low.
4. Gently push and fold the eggs with the spatula until softly set, about 2 minutes. 2:00
5. Remove from heat, fold in the feta, and serve right away.