Sharon 123 Greek Scrambled Eggs

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Cook Time
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Recipe: #40478

April 13, 2023

"She added 3 tablespoons fresh mint, minced. I'm not, but you can add if you like. I was glad to find her recipe. I miss my friend. She adapted it from Mollie Katzen's Sunlight Cafe."

Original is 4 servings


  • Serving Size: 1 (560.1 g)
  • Calories 774.3
  • Total Fat - 52.8 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 1820.5 mg
  • Sodium - 863.3 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 1 g
  • Sugars - 3.5 g
  • Protein - 64 g
  • Calcium - 367.7 mg
  • Iron - 9.3 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Beat eggs with a whisk until smooth.

Step 2

Stir in the herbs and scallion, and add in a good, amount of black pepper. (She didn't add salt but you can if needed at the end, feta is pretty salty)

Step 3

Place a 10-inch sauté pan or skillet over medium heat.

Step 4

After 2 minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan.

Step 5

Turn the heat up to medium-high, add the spinach, and sauté for 2-3 minutes, or until the spinach has wilted and turned a deep green.

Step 6

With the heat at medium-high, pour the eggs into the pan, scrambling them slowly.

Step 7

As eggs begin to set push the curds from the bottom to one side, allowing uncooked egg to flow into the pan; the spinach will blend into the eggs.

Step 8

When the eggs are almost set but still slightly wet, sprinkle in the crumbled feta.

Step 9

Continue scrambling slowly, allowing the cheese to melt slightly into the eggs.

Step 10

After a minute, stir in the tomatoes.

Step 11

Cook for just a few seconds longer.


No special items needed.

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