Spinach, Red Pepper and Feta Scrambled Eggs
 
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For a low-carb, gluten-free breakfast, I like to eat my eggs with a side of fruit. If you need a little more to sustain you until lunch, add a slice of toast. To make the leftover eggs into lunch, cut a pita pocket in half, and stuff one half with the scrambled eggs and some extra spinach leaves. This recipe makes enough eggs for two people or for one person for two meals.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • ¼ cup chopped red bell pepper
  • 1 cup roughly chopped baby spinach leaves
  • ½ cup crumbled feta cheese
  • 4 large eggs, beaten
  • Sea salt and freshly-ground black pepper, to taste
Instructions
  1. Heat olive oil in a medium skillet over medium high heat. Add peppers and cook for 2-3 minutes, or until peppers become tender.
  2. Turn the heat to medium low and add the spinach, cooking for 1 minute, or until it just begins to wilt.
  3. Add the beaten eggs to the skillet and immediately start pulling the eggs towards the center of the skillet with a rubber spatula to form curds. Add the feta cheese, sea salt and black pepper, and then continue to move the eggs slowly around the skillet with the spatula until they are set, about 2 minutes.
  4. Distribute the eggs among two small plates and serve hot. Sprinkle with more black pepper, if desired.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/spinach-red-pepper-feta-scrambled-eggs/