Greek Scrambled Eggs

5 from 14 votes

These Greek scrambled eggs are simple, quick to make, and will always be my favorite healthy breakfast meal (that's also meal prep-friendly).

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American, Mediterranean

Keyword: Greek Scrambled Eggs, Mediterranean scrambled eggs

Servings:

Make egg mixture: In a mixing bowl, whisk together the eggs, salt, and pepper.
Cook vegetables: Heat the oil in a pan over medium heat. Add the tomatoes, baby spinach, and white parts of the green onion. Saute for 2 to 3 minutes, until the tomatoes have softened and the spinach is wilted. Add the garlic and saute for another 30 seconds.
Cook eggs: Pour the eggs into the pan, let them settle for a minute, then use a spatula to pull across the bottom, forming long curds of scrambled eggs.
Finish scramble: When the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.
Garnish: Garnish with parsley or other fresh herbs before serving.

While I love my All-Clad stainless steel pan, I often use a non-stick pan, like this Zwilling non-stick pan or Ballarini non-stick pan for scrambled eggs (as they're cooked at a relatively low temperature).