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Quick Easy Spinach Feta Potato Egg Scramble

Quick Easy Spinach Feta Potato Egg Scramble

This Quick Easy Spinach Feta Potato Egg Scramble is the perfect go-to recipe for a speedy and nutritious meal. This simple dish transforms basic pantry staples into a surprisingly delightful breakfast, lunch, or light dinner, proving that healthy eating can be both effortless and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast, Dinner, Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup diced cooked potatoes leftover roasted or boiled potatoes work perfectly
  • 1/2 cup chopped fresh spinach
  • 1/4 cup crumbled feta cheese
  • 3 large eggs
  • 2 tablespoons milk or water
  • salt and freshly ground black pepper to taste
  • 1 pinch red pepper flakes Optional, for a little heat

Equipment

  • Non-stick skillet
  • Small Bowl
  • Spatula

Method
 

  1. Heat the olive oil in a non-stick skillet over medium heat. Add the diced cooked potatoes and sauté for 3-5 minutes, stirring occasionally, until they are lightly golden and heated through. If you are using raw potatoes, dice them very finely and cook them until tender before proceeding.
    1 tablespoon olive oil, 1 cup diced cooked potatoes
  2. Add the chopped fresh spinach to the skillet with the potatoes. Stir gently until the spinach wilts, which should only take about 1-2 minutes.
    1/2 cup chopped fresh spinach
  3. In a small bowl, whisk together the eggs, milk or water, salt, and pepper until well combined and slightly frothy.
    3 large eggs, 2 tablespoons milk or water, salt and freshly ground black pepper
  4. Pour the egg mixture evenly over the potatoes and spinach in the skillet. Let the eggs set slightly around the edges for about 30 seconds without stirring.
  5. Sprinkle the crumbled feta cheese over the top of the eggs.
    1/4 cup crumbled feta cheese
  6. Gently push the cooked egg from the edges toward the center of the pan with a spatula, allowing the uncooked egg to flow underneath. Continue to cook and gently scramble until the eggs are cooked to your desired doneness, but still slightly moist. Be careful not to overcook, as this can make the eggs dry.
  7. Remove the skillet from the heat. Serve the Quick Easy Spinach Feta Potato Egg Scramble immediately.

Notes

Allow the Quick Easy Spinach Feta Potato Egg Scramble to cool completely before storing. Transfer the cooled scramble into an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.