SPINACH FETA EGG WRAP
This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.
Provided by MBTX4
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Warm tortilla in a large skillet over medium heat.
- Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
- Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g
SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE
A tasty, low cal breakfast. I like cooking the veggies a little before adding the egg as it releases the flavors more.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
- Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
Nutrition Facts : Calories 73.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 76.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 6.5
SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
- While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.
SPINACH-MUSHROOM SCRAMBLED EGGS
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
GREEK SCRAMBLED EGGS
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.
Provided by Mark Bittman
Categories breakfast, brunch, easy, lunch, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
- In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
- Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
- Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
SCRAMBLED EGG WITH SPINACH AND FETA ON TOAST
Make and share this Scrambled Egg With Spinach and Feta on Toast recipe from Food.com.
Provided by Daniel Wood
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the eggs together in a bowl.
- Cut the feta into small cubes and add to egg mixture.
- Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster.
- Once the spinach leaves are slightly cooked add the egg and feta mixture.
- Once cooked serve the egg, feta and spinach mixture on the toast.
FETA EGGS
A very TASTY way to add zip to boring scrambled eggs.
Provided by Kerry
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g
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