This Spinach & Feta Potato Egg Scramble is a quick, flavorful skillet dish that wakes up your morning (or makes a simple weeknight dinner). Golden, tender potatoes and wilted spinach cradle fluffy scrambled eggs, and salty crumbled feta adds bright, tangy richness. The aroma of sautéed potatoes and garlic fills the kitchen. The texture is a pleasing mix of creamy eggs, soft potatoes, and crumbly cheese. It’s an easy, comforting dish that feels special with minimal effort.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
Approximate nutrition per serving:
- Calories per serving: 350 kcal
- Protein: 18 g
- Carbohydrates: 20 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 2.5 g
- Sodium: 570 mg
Why Make This Spinach & Feta Potato Egg Scramble
This scramble is fast, filling, and full of flavor. It uses simple ingredients you likely have on hand and turns them into a satisfying meal in about 25 minutes. The potatoes add body and a lightly sweet, earthy flavor. Spinach brings freshness and a tender bite, while feta gives a salty, tangy contrast that brightens the dish. It’s versatile for breakfast, brunch, or an easy dinner. You get a mix of textures and savory aromas that make each bite enjoyable.
How to Make Spinach & Feta Potato Egg Scramble
Make sure your potatoes are diced into small, even pieces so they cook through. Use medium heat and stir occasionally to get golden edges without burning. Crumble the feta at the end so it stays creamy and slightly chunky. If you want a softer scramble, remove the pan from heat and let residual heat finish the eggs.
Ingredients:
2 cups fresh spinach, 1 cup feta cheese, crumbled, 2 medium potatoes, diced, 4 large eggs, 1 tablespoon olive oil, Salt and pepper to taste, Optional: diced onion and garlic
Directions:
Step 1: Preparation
Heat the olive oil in a skillet over medium heat. If using onion and garlic, dice the onion and mince the garlic now. Wash the spinach and pat it dry. Crack the eggs into a bowl and beat them lightly with a fork. Season the eggs with salt and pepper.
Step 2: Mixing
Toss the diced potatoes (and diced onion/garlic if using) together so they cook evenly. Make sure potatoes are similar in size so they soften in the same amount of time. This helps achieve even browning and a tender interior.
Step 3: Cooking
Add the diced potatoes (and onion/garlic if using) to the hot skillet. Cook, stirring occasionally, until the potatoes are tender and golden, about 10–15 minutes. Stir in the fresh spinach and cook briefly until wilted, about 1–2 minutes. Pour the beaten, seasoned eggs into the skillet and stir gently to scramble them together with the potatoes and spinach until the eggs set but remain moist.
Step 4: Finishing
Once the eggs are cooked to your liking, remove the skillet from heat and sprinkle the crumbled feta over the scramble. Gently fold the feta into the eggs so it softens but keeps some texture. Taste and adjust salt and pepper. Serve hot.
How to Serve Spinach & Feta Potato Egg Scramble
Serve this scramble straight from the skillet for best texture and warmth. It goes well with crusty toast or warm pita, a side of sliced avocado, or a simple green salad for a light lunch. For brunch, pair it with roasted tomatoes and a dollop of plain yogurt. The feta’s saltiness pairs nicely with a squeeze of lemon over the top to brighten flavors.
How to Store Spinach & Feta Potato Egg Scramble
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Eggs change texture when frozen, but you can freeze portions in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or milk to restore moisture, or microwave in short 20–30 second bursts, stirring between intervals.
Expert Tips for Perfect Spinach & Feta Potato Egg Scramble
- Cut potatoes small and even so they cook quickly and uniformly.
- Start potatoes in a cold pan with oil, then heat to medium to help even browning.
- If you like crisp potatoes, don’t crowd the pan; use a wide skillet.
- Wilt the spinach quickly to keep it bright green and avoid sogginess.
- Remove the pan from heat just before the eggs look fully set; carryover heat finishes them, keeping them creamy.
- Add feta at the end so it stays crumbly and fresh, rather than melting completely.
- Substitute sweet potatoes for a sweeter, earthier flavor; cut to similar size and increase cooking time slightly.
Delicious Variations
- Add cooked sausage or diced ham for extra protein and a smoky note.
- Swap regular potatoes for sweet potatoes for a sweeter, richer taste.
- Use goat cheese or ricotta instead of feta for a milder, creamier finish.
- Toss in cherry tomatoes near the end for a fresh pop of acidity.
- Mix in herbs like dill, parsley, or chives for bright herbal flavor.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and drain frozen spinach thoroughly to remove excess water. Add it a bit earlier in the skillet to warm through. Fresh spinach wilts faster and keeps a brighter color, but frozen works in a pinch.
Q: Can I make this dairy-free?
A: Yes. Omit the feta or replace it with a dairy-free cheese alternative. Taste and add extra salt if needed to compensate for the lost salty feta flavor.
Q: How can I make the potatoes cook faster?
A: Dice them smaller, parboil them for 4–5 minutes before sautéing, or use a microwave to soften them briefly. Smaller pieces brown faster and cook through more quickly.
Q: Is it safe to reheat scrambled eggs?
A: Yes, if you cool and store them properly within two hours of cooking. Reheat until steaming hot. Note the texture may be slightly drier; add a splash of water or milk while reheating to restore moisture.
Q: Can I prepare parts of this ahead of time?
A: Absolutely. Dice potatoes and store them in cold water in the fridge for up to a day to prevent browning. Crumble the feta and wash the spinach ahead of time. Beat the eggs just before cooking for best texture.
Q: My eggs turned out rubbery. What went wrong?
A: Likely overcooking. Remove the pan from heat when the eggs still look slightly soft; residual heat will finish them. Cook on medium-low heat and stir gently.
Q: How much onion and garlic should I add if I use them?
A: Use about 1/4 to 1/2 cup diced onion and 1 clove minced garlic for mild flavor. Add the garlic later so it doesn’t burn.
Conclusion
This Spinach & Feta Potato Egg Scramble is an easy, tasty meal that balances creamy eggs, tender potatoes, bright spinach, and tangy feta. It’s quick to make, adaptable, and great any time of day. For a different twist using sweet potatoes, see this take on the idea at Spoon in a Saucepan’s sweet potato, spinach and feta scrambled eggs. Try it this week—small tweaks will let you make it your own.
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Spinach & Feta Potato Egg Scramble
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful skillet dish that features golden potatoes, wilted spinach, fluffy scrambled eggs, and salty crumbled feta—perfect for breakfast or a light dinner.
Ingredients
- 2 cups fresh spinach
- 1 cup feta cheese, crumbled
- 2 medium potatoes, diced
- 4 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: diced onion and garlic
Instructions
- Heat the olive oil in a skillet over medium heat. If using, dice the onion and mince the garlic. Wash and dry the spinach. Crack the eggs into a bowl and beat with a fork, seasoning with salt and pepper.
- Toss the diced potatoes (and onion/garlic if using) to ensure even cooking.
- Add the potatoes to the hot skillet. Cook, stirring occasionally, until tender and golden (about 10–15 minutes). Stir in spinach and cook until wilted (about 1–2 minutes). Pour the beaten eggs into the skillet, stirring gently until the eggs set but remain moist.
- Remove from heat and sprinkle crumbled feta over the scramble, folding it in gently. Adjust salt and pepper to taste and serve hot.
Notes
Serve straight from the skillet for best texture. This dish pairs well with crusty bread, sliced avocado, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2.5g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 400mg
