Description

This vibrant, protein-packed scramble is engineered for peak wellness without sacrificing an ounce of flavor. By intelligently balancing whole eggs with light egg whites and amplifying the vegetable content, we deliver a satisfying, fiber-rich breakfast that keeps you energized. Aromatic herbs, zesty lemon, and a hint of briny feta create a classic Hellenic taste for a truly heart-healthy start to your day.

Ingredients

Scale

4 large whole eggs
8 large egg whites (or 1 cup liquid egg whites)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 small red bell pepper (finely diced)
2 green onions (thinly sliced, separating white and green parts)
20 cherry tomatoes (halved)
4 cups fresh baby spinach (packed)
4 sun-dried tomatoes (not packed in oil, rehydrated and finely chopped)
1 teaspoon dried oregano
Freshly ground black pepper (to taste)
1 ounce about ¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
4 slices of high-fiber whole-grain bread (toasted, for serving)

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Instructions

Prepare the Eggs and Herbs: In a medium mixing bowl, whisk together the 4 whole eggs and 8 egg whites until uniformly yellow and slightly frothy. Set aside. In a separate small bowl, combine the chopped fresh parsley and dill.
Bloom the Aromatics: Heat the extra virgin olive oil in a large, 12-inch non-stick skillet over medium heat. Add the minced garlic and the white parts of the green onions. Sauté for 60 seconds until fragrant, being careful not to brown the garlic.
Build the Garden Base: Add the diced red bell pepper to the skillet and cook for 3-4 minutes, stirring occasionally, until it begins to soften. Add the halved cherry tomatoes, chopped sun-dried tomatoes, and dried oregano. Cook for another 2-3 minutes, until the tomatoes just begin to release their juices.
Wilt the Greens: Add the baby spinach to the skillet in large handfuls. Gently stir until it has completely wilted down into the vegetable mixture, which should take about 1-2 minutes. Season generously with freshly ground black pepper.
Create the Silken Curds: Pour the whisked egg mixture evenly over the vegetables in the skillet. Allow it to sit undisturbed for about 45-60 seconds to let the bottom set slightly. Using a silicone spatula, gently push the eggs from the edges of the pan toward the center, creating large, soft curds.
Finish with Finesse: When the eggs are about 90% cooked but still have a slight liquid sheen, remove the skillet from the heat. Sprinkle the crumbled feta, the reserved green parts of the green onions, and the fresh parsley-dill mixture over the top. Drizzle with the fresh lemon juice.
Serve Immediately: Gently fold the ingredients together one last time; the residual heat will finish cooking the eggs to perfection. Immediately divide the scramble among four plates, serving each with a slice of toasted whole-grain bread.

Notes

Non-Stick is Key: For scrambled eggs, a quality non-stick skillet is highly recommended to prevent sticking and ensure soft curds without needing excess fat.
Control the Heat: The key to creamy, not rubbery, scrambled eggs is moderate heat. If the eggs seem to be cooking too quickly, lift the pan off the burner for a few seconds to regulate the temperature.
Sun-Dried Tomato Tip: If your sun-dried tomatoes are very dry, rehydrate them by soaking them in hot water for 5 minutes. Pat them dry before chopping to ensure a tender texture.

Nutrition Facts

Per serving: including 1 slice of whole-grain toast

Calories: 345 kcal
Protein: 22.1 g
Total Fat: 14.9 g
Saturated Fat: 3.6 g
Carbohydrates: 32.3 g
Dietary Fiber: 8.1 g
Total Sugars: 6.5 g
Added Sugars: 0 g
Sodium: 460 mg
Cholesterol: 195 mg

Nutrition

Calories: 345