Spinach and Feta Breakfast Scramble
The secret to no-fuss scrambled eggs is not what you put in them—it’s what you leave out.
Why This Recipe Works
Breakfast scrambles are less fussy than omelets—no folding, rolling, or fancy French technique—but they still require a proper method so you don’t end up with runny or tough eggs. We use dual heat to produce soft, fluffy curds: Medium-high heat creates steam to puff up the curds, followed by low heat to ensure that the eggs don’t overcook and to warm the add-ins through. The spinach needs a jump-start—otherwise it doesn’t incorporate easily into the eggs—so we cook the spinach first to wilt it and then sprinkle in briny feta cheese for a classic Greek pairing.
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