Wash the spinach thoroughly. If using larger spinach leaves, roughly chop them.
Heat olive oil (or melt butter) in a non-stick skillet over medium heat.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally.
While the spinach is cooking, crack the eggs into a bowl. Add milk or cream (if using), salt, and pepper. Whisk until well combined.
Pour the egg mixture over the wilted spinach in the skillet.
Cook, stirring occasionally, until the eggs are set but still slightly moist, about 2-3 minutes.
Remove the skillet from the heat and crumble the feta cheese over the scrambled eggs.
Serve immediately. Garnish with extra feta or a sprinkle of black pepper, if desired.
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Don't overcook the eggs, as they will continue to cook from the residual heat.
For extra flavor, add a pinch of garlic powder or red pepper flakes to the eggs.
You can substitute kale or other leafy greens for spinach.
If you don't have feta cheese, goat cheese or Parmesan cheese also work well.
Serve with whole-wheat toast or a side of fruit for a complete breakfast or brunch.
To make it a complete meal, serve with a side of grilled tomatoes and whole-wheat toast
• Breakfast (Mediterranean)
• Approximately 250-300 kcal
• 5 minutes (Easy)
• 10 minutes
• $3-$5
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