Spinach-feta skillet eggs
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Soft spinach and salty feta run through fully cooked scrambled eggs.
Greek-inspired · breakfast, lunch · easy
Servings: 2
Prep: 5 min
Cook: 10 min
Total: 15 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Eggs, Milk. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Keep eggs refrigerated. Discard cracked eggs; wash hands, bowls and tools after raw egg or shell contact. Cook until fully set and the stated internal temperature is reached.
Ingredients
- 4 large eggs (Keep refrigerated; discard cracked eggs. Wash hands and tools after handling shells.)
- 2 cups baby spinach
- 2 ounces pasteurized microbial-rennet feta cheese (55 g Crumbled. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 teaspoon olive oil
- 1/8 teaspoon ground black pepper
Cooking instructions
- Beat the eggs and ground black pepper in a bowl. Keep the raw egg bowl away from ready-to-eat food.
- Heat the olive oil in a nonstick skillet on medium-low. Add the baby spinach and stir for 2 minutes until wilted.
- Pour in the eggs and fold gently for 4–6 minutes. Add the pasteurized microbial-rennet feta cheese for the last minute and cook until the eggs are fully set and reach 74°C/165°F.
- Divide between two warm plates and serve promptly. Wash the raw egg bowl and whisk.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.