Scrambled Eggs Get A Protein And Flavor Boost When You Add This Mediterranean Twist

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Scrambled eggs may be a simple day-to-day food, but they nevertheless welcome plenty of genius tricks to make them even better. A particularly savvy way to upgrade the dish is to turn it Mediterranean, mixing in spinach and feta for a reimagined egg dish. You'll get an herbal, lightly earthy touch from the spinach, and a salty-tangy flavor from the feta. The former will wilt into the eggs, the latter will soften, and together the two form an upgraded scrambled egg rendition.

Plus, in addition to a mouth-watering flavor boost, the add-ons up the protein content, too. According to the USDA, a single large egg contains just over 6 grams of protein, while a cup of feta has 21 grams of protein. A standard serving of the dish would contain about two eggs and roughly an ounce of feta, rounding out to approximately 16 grams of protein total if, say, you use a serving of something like Athenos Traditional Feta. Plus, the USDA states that a serving of mature spinach (about 85 grams) adds another 2.5 grams.

The two ingredients are easy to incorporate into scrambled eggs. You'll want to saute the spinach first using a fat like olive oil or butter, and then add the eggs. Feel free to stir the eggs before pouring them into the pan, or go with a Gordon Ramsay no-whisk style scrambled egg. Only once the eggs are nearing your preferred level of doneness, sprinkle in the feta — some even add the cheese once the pan is off the heat. The dairy will melt quickly, rounding out this tasty Mediterranean upgrade.

Spinach and feta alone make for a delicious scrambled egg rendition. However, the two ingredients also open the door to a wider array of Mediterranean influences, ready to revamp your breakfast experience. Enhancements can start simple. Use a high-quality extra virgin olive oil, thereby lending the dish a peppery or grassy complexity. You can also imbue some sweetness into the dish by caramelizing red or white onions before you wilt your spinach.

For a more drastic reinterpretation, consider taking inspiration from the Greek dish strapatsada (aka kagianas), which utilizes grated tomatoes alongside feta. Simmered down, the fruit lends eggs a satisfying sweetness. Top it with a serving of plain nonfat Greek yogurt, and you'll add another 17 grams of protein. Including bell peppers and pepper flakes brings the dish closer to menemen, a traditional Turkish breakfast dish. Both recipes pair fabulously with accouterments like olives, sliced cucumbers, and a rustic bread, say, a sliced ciabatta. It's a breakfast with a distinct Mediterranean character, all while using pantry staples.