Spinach Feta Scrambled Egg Hash

I don't make a lot of breakfast recipes for the simple fact that if you give me a bowl of Cheerio's I'm quite happy, but as usual, I got to thinking.  I had an extra tub of Feta Cheese leftover from one of my previous recipes and I was bored one night, and thus my 'Spinach Feta Scrambled Egg Hash' was born!

You might be thinking, "What is KW's obsession with feta all about?" but let me assure me, the addition of this simple little ingredient makes your eggs ultra creamy and delicious!  You will love this recipe!


8 eggs, scrambled
1 6 oz Tub of Light Feta Cheese, grated
1 cup dry Spinach, chopped into small pieces
1 Red Bell Pepper, diced
1/3 cup Minced Onions
Potatoes, diced 

  • 5-6 smallish size
  • 3-4 medim size
  • 2-3 humongous size

Step One

Scramble your eggs in a small bowl.  BEFORE putting them into the pan to cook, grate your Feta Cheese into them. Now, feta is crumbly, so be careful when grating or your fingers will end up in the eggs, literally. Mix them into the eggs and then dump it into the pan and let the scrambling begin!  When the eggs are done, remove them from the pan and put them in a bowl.

  • Note:  Now, I know it's going to look a little chunky, but I promise the feta will simply melt into the eggs, leaving it creamy and full of flavor.  When my son tried the feta eggs he was astonished at how awesome they were!

Step Two

Put some EVOO into your pan (Extra Virgin Olive Oil), add your potatoes, onions and peppers, and cook until as browned as you prefer.  I like mine lightly browned, but you may like it darker, it's up to you.  Salt and pepper to taste, but I would put as little in as possible so that you get the full flavor of the other ingredients. You can always add more when the dish is done.

Step Three

Dump your eggs back into the pan and add your spinach.  Continue to cook until they are all heated through. 

Serve with lightly buttered toast and a good cup of coffee.  I promise you will love this dish!

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