Vegetable Scramble with Spinach & Feta Cheese

Start your day with a healthy and delicious plate of soft-scrambled eggs with sauteed vegetables, Feta cheese, and fresh herbs.

The recipe below is meant to serve two hungry people, or one incredibly hungry person.

Vegetable Scramble with Spinach & Feta Cheese

Start your day with a healthy and delicious plate of soft-scrambled eggs with sauteed vegetables, Feta cheese, and fresh herbs.
The recipe below is meant to serve two hungry people, or one incredibly hungry person.


  • 2 Tbsp olive oil
  • ¼ of a white onion, (sliced 1/8” thick)
  • 4 mushrooms, (sliced)
  • ½ red bell pepper, (sliced)
  • 2 Tbsp olive oil
  • 2 cups of uncooked fresh spinach, (washed and drained)
  • 1 clove of garlic, (finely minced)
  • 2 Tbsp salted butter
  • 6 whole eggs
  • 1 tsp corn starch
  • 1 tsp cold water
  • 1/4 tsp Kosher salt
  • ¼ - ½ cup of Feta cheese
  • Kosher salt & freshly-ground black pepper, to taste
  • 2 Tbsp crème fraiche, (as garnish)
  • 4 fresh mint leaves, (finely sliced)
  • Fresh parsley, finely sliced, as garnish


  • Heat 2 Tbsp of olive oil in a saute pan on medium heat.
  • Add the sliced white onion, and cook while stirring for 5 minutes.
  • Add the mushrooms and red bell pepper, and continue to cook for an additional 5 minutes, or until the vegetables are tender.
  • When the onions, mushrooms, and red peppers are cooked, remove them from the heat and set aside for later.
  • Clean out the saute pan.
  • Add 2 Tbsp of olive oil, and turn the heat to high.
  • When the saute pan is very hot, add the uncooked spinach and cook for ten seconds.
  • Season with salt & freshly-ground black pepper.
  • Add the minced garlic and cook for another 60 seconds, or until the Spinach is cooked.
  • *Try to avoid burning your minced garlic while cooking on high heat.
  • Remove the spinach from the pan and place with the cooked vegetables from earlier.
  • Clean out the saute pan.
  • Add the 2 Tbsp of salted butter to the pan and increase the heat to medium.
  • Whisk together the 6 eggs with the 1 tsp of corn starch and 1 tsp of water.
  • Add a small pinch of kosher salt.
  • Reduce the heat to medium-low or low, and add the eggs.
  • Cook on medium-low or low heat, stirring a few times, until the eggs are barely set and barely cooked, but still very wet.
  • *This should take roughly 8 minutes to softly scramble the six eggs over a fairly low heat.
  • When the eggs are almost done cooking, mix in the cooked vegetables and cooked spinach with garlic from earlier.
  • Add the Feta cheese, and serve eggs and vegetables immediately.
  • Garnish with freshly-ground black pepper, crème fraiche, and fresh parsley & mint.


Use whatever vegetables you want to use up in your fridge that you think might be nice. Cooked potatoes or leftover mashed potatoes are wonderful when added into this breakfast medley, if you are looking for more of a breakfast hash type situation.
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