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Recipe for Spinach/Feta Eggs (Caution: Incredibly Delicious)

 

 

 

My parents have a system worked out after 47 years of marriage.

 

My mom makes dinner and my dad makes breakfast.  Like real breakfast.  Not just cereal or microwaved oatmeal.  And my parents sit and enjoy a full breakfast together, almost every single morning.  (Steve better pick up on my dad’s breakfast skills because our time’s a comin’.)

 

One of my very favorite meals that my dad makes……are these rockin’ spinach and feta eggs.

 

 

I’m pretty sure all of us kids like to get up early while visiting, so that we can butt in on our parents breakfast routine.  Especially on spinach/feta egg morning.  Yum.  (That is gluten free rice bread toast.  Another yum.)

 

 

I convinced my dad to share the recipe, and actually figure out how much he uses of each ingredient…….instead of a little of this and a little of that.

 

 

Would you like a new breakfast recipe, that will knock those dang socks off?

Just believe me.  You’ll fall in love.

 

(This recipe serves 3)


The first ingredient: Spinach

 

Right now is perfect time of year for my dad to make his signature dish, while using fresh spinach from his garden.

 

 

My dad was a computer engineer his whole life.  And sat at a desk all day.  But now that he’s retired…….his love is gardening.  He is as happy as can be digging around in the dirt, planting his produce.

(And he just got his first pair of overalls for father’s day.  Now he’s legit!)

 

Anyway, you’ll need 10 ounces of fresh spinach (from your garden or bagged).  You can also use frozen spinach (2 cups) but make sure to buy the loosely frozen chopped spinach, not the compressed little frozen bricks.  He said the brick kind turns out awful.  Haha……just humor him. :)

 

 

 

Set that aside as you chop up about a 1/2 cup of red onion.

 

 

 

Sautee the onions in a generous amount of olive oil (maybe a few tablespoons?) on medium/low heat for 2 minutes.  Add your washed fresh spinach (or your frozen spinach) and combine.

 

 

Add a 1/2 teaspoon of dried oregano.

 

 

My dad says the oregano is key……so don’t skip it.  Always trust the guy in overalls.

 

 

Now, cover with a lid, stirring occasionally, and allow the spinach to reduce.  This usually takes 5-6 minutes.  (If you’re using frozen spinach, leave uncovered and just cook through.)

 

 

When it’s done, it will look like this.

 

 

Right before the spinach is done, beat 4 large eggs in a bowl with a fork and then add 3 tablespoons of heavy whipping cream.  Combine well.  Then add the egg mixture to your spinach (still on medium/low heat) and combine thoroughly.

 

 

My dad says the secret is to cook this slowly.  Stir continuously to keep it from sticking but you don’t want to mutilate the eggs.  You want them to hold their shape.

 

 

 

After the eggs are done, turn off the heat and add a 1/3 cup of crumbled feta.  Stir to combine and then remove from the hot pan right away.

 

 

Put your eggs on a plate, add mozzarella cheese to the top and allow it to melt just a bit.

(If needed, you can microwave it for a moment to partially melt the cheese.  Just depends on your taste.)

 

 

 

Serve with toast and fruit…….and enjoy.

 

Thanks dad, for sharing your secret recipe.

 

And I’m not sure why you waited until you were 74 years old to buy your first pair of working overalls.

You make a handsome looking farmer.

 

 

 

[print_this]

Spinach/Feta Eggs

 

  • 10 oz fresh spinach
  • 1/2 cup chopped red onion
  • Olive oil to saute onions
  • 1/2 tsp dried oregano
  • 4 large eggs
  • 3 Tbsp heavy whipping cream
  • 1/3 cup crumbled feta
  • Shredded mozzarella cheese

 

Saute the onions in a generous amount of olive oil (maybe a few tablespoons?) on medium/low heat for 2 minutes.  Add your washed fresh spinach and combine. Add a 1/2 teaspoon of dried oregano. Cover with a lid, stirring occasionally, and allow the spinach to reduce.  This usually takes 5-6 minutes. Right before the spinach is done, beat 4 large eggs in a bowl with a fork and then add 3 tablespoons of heavy whipping cream.  Combine well.  Add the egg mixture to your spinach (still on medium/low heat) and combine thoroughly. Cook this slowly.  Stir continuously to keep it from sticking but you don’t want to mutilate the eggs.  You want them to hold their shape. After the eggs are done, turn off the heat and add a 1/3 cup of crumbled feta.  Stir to combine and then remove from the hot pan right away. Put your eggs on a plate, add mozzarella cheese to the top and allow it to melt just a bit.

[/print_this]

 

 

 

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This post is sponsored by:

 

Ashley Johnston

Administrator at Make It & Love It
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with the craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!

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Hi, I'm Ashley

Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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