Scrambled Eggs With Fetta



Original recipe yields 4 servings
OK

Nutritional

  • 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

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In
 

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.

Related

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)

QueenBea

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

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

review by:
(28 May 2017)