Vegetable Egg Scramble with Feta


Get your veggie fix early with a scramble that packs in plenty of bold flavors.


  • 2 teaspoons extra-virgin olive oil

  • 1 small red onion, cut into ½-inch wedges

  • 1 plum tomato, seeded and diced medium

  • ½ small zucchini, diced medium

  • 2 ounces baby spinach (1 cup)

  • 2 large eggs plus 4 large egg whites, lightly beaten

  • Coarse salt and ground pepper

  • 1 ½ ounces feta, crumbled (3 tablespoons)


  1. In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.

  2. Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between 2 plates and sprinkle with feta.

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