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Spinach and Feta Egg Scramble

Spinach and Feta Egg Scramble

Spinach and Feta Egg Scramble

By adding spinach and feta to a plain scramble using Eggland’s Best eggs, you’ll get a double dose of lutein, an eye-protecting and cancer-fighting carotenoid that is found in both leafy greens and in EB eggs. Try this easy and healthy Spinach and Feta Egg Scramble, and your breakfast will provide you with an excellent dose of the antioxidants that you’ll need in a day.

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  • 4 Eggland’s Best eggs
  • 1 ½ Tablespoon low-fat milk
  • ½ Tablespoon butter
  • 1 Cup spinach, chopped
  • ½ Cup low-fat feta cheese, crumbled


In a small bowl, whisk eggs with milk until yolks are incorporated. In a small nonstick pan, melt butter over medium heat. Pour egg mixture in pan and let cook 2 minutes without agitating. Add spinach and feta, and fold egg over. Cook, and break up egg curds for two more minutes. Serve alone or with toast.