Spinach and Feta Breakfast Bowl

There was a Tuesday morning when I had exactly twenty minutes before a meeting and nothing but eggs, a bag of wilting spinach, and some feta in the fridge. I threw it all into a bowl with whatever else looked edible, toasted some bread, and sat down expecting mediocrity. Instead, I got a breakfast that felt like a small vacation. I've been making this bowl ever since, and it never gets old.

I made this for my sister one Saturday after she stayed over, and she kept saying it tasted like something from a brunch menu. The truth is, it's just good ingredients doing their thing without much fuss. She asked for the recipe, and I laughed because there really isn't one, just a method. Now she texts me photos of her own versions with roasted peppers or arugula.

Ingredients

• 4 large eggs: The foundation of the bowl, whisked with a splash of milk to keep them soft and custardy instead of rubbery.
• 2 tbsp milk: This small addition makes scrambled eggs impossibly creamy, a trick I learned from watching my grandmother cook.
• Salt and freshly ground black pepper: Season the eggs before cooking, not after, so the flavor gets in every fold.
• 2 cups fresh baby spinach: Wilts down to almost nothing, so don't be shy with the handful you toss in the pan.
• 1 cup cherry tomatoes, halved: Their sweetness and juice cut through the richness of the eggs and feta beautifully.
• 1 tbsp olive oil: Use it to cook the spinach and eggs with just enough richness to bring everything together.
• 1/3 cup crumbled feta cheese: Salty, tangy, creamy, this is the ingredient that makes the bowl feel special.
• 2 slices whole grain bread: Toasted until crisp, it's perfect for scooping up every last bit from the bowl.
• 1 tbsp chopped fresh parsley (optional): A handful of green at the end makes it look like you tried, even if you didn't.
• Pinch of red pepper flakes (optional): Just enough heat to remind you you're awake.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Whisk the eggs:

In a bowl, whisk together the eggs, milk, salt, and pepper until everything is smooth and slightly frothy. This step takes thirty seconds but makes all the difference in texture.

Wilt the spinach:

Heat half a tablespoon of olive oil in a nonstick skillet over medium heat, toss in the spinach, and stir until it collapses into a silky pile, about one to two minutes. Remove it and set it aside so it doesn't overcook.

Scramble the eggs:

Add the remaining olive oil to the same skillet, pour in the egg mixture, and gently push it around with a spatula until soft curds form and the eggs are just set but still glossy. Pull the pan off the heat a little early, they'll finish cooking in their own warmth.

Toast the bread:

Drop the whole grain slices into the toaster and let them go until golden and crisp. You want them sturdy enough to hold up against a forkful of eggs.

Assemble the bowls:

Divide the scrambled eggs between two bowls, then top each with the sautéed spinach, halved cherry tomatoes, and a generous sprinkle of crumbled feta. Finish with parsley and red pepper flakes if you're feeling it.

Serve:

Set a slice of toasted bread on the side of each bowl and eat it while it's still warm. The contrast of hot eggs and cool tomatoes is the whole point.

Pin it

One morning I added a handful of roasted red peppers I had left over from pasta night, and it turned into a completely different breakfast. That's when I realized this bowl isn't really a recipe, it's a template. You can tuck in avocado, swap the feta for goat cheese, or throw in whatever herbs are still alive on your windowsill. It always works.

What to Do with Leftovers

Scrambled eggs don't reheat well, but if you have extra spinach or tomatoes, toss them into a grain bowl for lunch or fold them into an omelet the next day. Leftover feta keeps for weeks in the fridge and makes everything from salads to roasted vegetables taste better. I also freeze extra spinach in ice cube trays with a little olive oil so I always have some ready to go.

How to Make It Your Own

This bowl is forgiving in the best way. If you don't have cherry tomatoes, use diced regular ones or even sun dried tomatoes from a jar. Cottage cheese can stand in for feta if you want more protein and less salt. I've made it with kale instead of spinach, and once with arugula thrown in raw at the end for a peppery bite. The eggs and the toast are the only non negotiables.

Pairing and Serving Ideas

I almost always drink this with black coffee, but it's also lovely with fresh orange juice or a cup of mint tea if you want something lighter. If you're feeding a crowd, double the recipe and set out little bowls of toppings like olives, cucumber, or hot sauce so people can build their own. It turns breakfast into something a little more social without any extra work.

• Serve it with a small side of Greek yogurt and honey for a fuller meal.
• Add a drizzle of good olive oil or a squeeze of lemon over the tomatoes right before eating.
• If you're meal prepping, cook the spinach and tomatoes ahead and just scramble fresh eggs each morning.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin it

This bowl has become my go to on mornings when I want something nourishing without thinking too hard. It's simple, satisfying, and somehow always tastes like I put in more effort than I did.

Recipe Questions & Answers

→ Can I prepare this breakfast bowl ahead of time?

The components can be prepped in advance—wash spinach, halve tomatoes, and crumble feta the night before. However, eggs are best cooked fresh for optimal texture. If meal prepping, store the sautéed spinach and scrambled eggs separately and reheat gently before assembling.

→ What other cheeses work well in this bowl?

Goat cheese offers a tangy alternative with a creamier texture, while cottage cheese provides extra protein. For a stronger flavor, try aged cheddar or gruyère. Vegan feta made from almonds or tofu also works well for dairy-free versions.

→ How do I prevent the eggs from becoming rubbery?

Cook eggs over medium-low heat and remove them from the pan while they still look slightly undercooked. The residual heat will finish the cooking process. Avoid over-stirring and keep the curds large for fluffier results.

→ Can I add more vegetables to this bowl?

Absolutely. Sautéed mushrooms, bell peppers, or zucchini complement the Mediterranean flavors. Roasted red peppers, diced avocado, or caramelized onions also add depth. Consider adding fresh arugula or microgreens for a peppery bite.

→ Is this suitable for a low-carb diet?

Yes, simply omit the whole grain bread or replace it with a low-carb alternative like almond flour bread. The bowl itself contains approximately 10 grams of carbohydrates, primarily from the vegetables.

→ What's the best way to reheat leftovers?

Reheat gently in the microwave at 50% power for 1-2 minutes, or warm in a skillet over low heat with a splash of milk to restore creaminess. Avoid high heat to prevent the eggs from becoming tough.