Scrambled Eggs With Fetta

Prep Time
Cook Time
Ready In

"From Recipe+ Feb. 17."

Original recipe yields 4 servings


  • Serving Size: 1 (264.1 g)
  • Calories 510.6
  • Total Fat - 31.3 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 473.6 mg
  • Sodium - 721.2 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.6 g
  • Protein - 27.1 g
  • Calcium - 472.4 mg
  • Iron - 4.2 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.3 mg

Step 1

Whisk eggs and cream in a large jug.

Step 2

Melt butter in a large frying pan over low heat and add egg mixture, cook, without stirring for 1 minutes or until egg begins to set underneath and using a heatproof spatula, cook and push eggs from one side of the pan to the other, allowing it to softly set between each pushing motion, until egg is almost softly scrambled (this should take about 5 minutes) and then remove from heat.

Step 3

Gently fold spinach, tomato, chives and fetta through scrambled egg mixture.

Step 4

Place toast on serving plates and top with scrambled egg and sprinkle with extra chives and extra fetta.

Tips & Variations

No special items needed.



Oh yum, these are some good tasting eggs. What a great breakfast we had. Much enjoyed!

review by:
(24 Jul 2019)

Daily Inspiration

Loved the ingredients - enjoyed this version of scrambled eggs. The only change I made was to cut the recipe in half.

(21 Jun 2017)


I made this as instructed and the eggs turned out perfectly!! We all really enjoyed this for Sunday brunch.

review by:
(19 Jun 2017)

Bergy (RIP" Forever in our Kitchen)

Feta & Sun Dreid Tomatoes with Scrambled eggs are a perfect combination. Then add a bit of spinach and you have a delicious Sunday Brunch.

(28 May 2017)