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Spinach-feta scramble & Cinnamon-maple overnight oats with currants
Two Breakfasts

Spinach-feta scramble & Cinnamon-maple overnight oats with currants

Vegetarian, Soy-Free

2 Servings, 730 Calories/Serving

2 – 15 Minutes

Scrambled eggs taste even better (and are better for you) with diced tomatoes, spinach, crumbled feta, and warmed pita breads.

Ingredients

  • SPINACH-FETA SCRAMBLE
  • 4 pasture-raised organic eggs
  • ⅓ cup diced tomatoes
  • ½ teaspoon dried oregano
  • 2 ounces baby spinach
  • 2 whole wheat pita breads
  • 3 tablespoons crumbled feta
  • CINNAMON-MAPLE OVERNIGHT OATS WITH CURRANTS
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1 cup old-fashioned oats
  • ¼ cup currants
  • 3 tablespoons roasted almonds
  • ½ teaspoon cinnamon

Chef's Tip

For even creamier, cheesier eggs, instead of sprinkling the feta on top, stir the cheese in with the eggs when you pour them into the pan; the crumbles will start to melt as the eggs scramble.

Nutrition per serving

Instructions

1

Prep and cook the eggs

  • Crack the eggs into a medium bowl; season with salt and pepper and lightly beat.
In a medium frying pan over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the tomatoes and oregano, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. Remove from the heat.
While the tomatoes and eggs cook, warm the pita breads.

2

Warm the pita breads

On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the pita breads until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Cut the pita breads in half or into wedges.

3

Serve

Transfer the scramble to individual plates. Sprinkle with the feta and serve with the pita breads.

1

Prep the oats

The night before:
In a medium bowl or jar, combine the almond milk and maple syrup, stirring to dissolve the syrup. Add the oats, currants, and cinnamon, season lightly with salt, and stir to combine. Cover and refrigerate overnight.

2

Prep the topping; finish the oats

The next morning:
  • Coarsely chop the almonds.
Stir the oats until well blended. If desired, warm the oats in a small sauce pot over medium-low heat, or enjoy cold.

3

Serve

Transfer the oats to individual bowls, top with the almonds, and serve.


SPINACH-FETA SCRAMBLE: Calories: 330, Protein: 17g (34% DV), Fiber: 3g (12% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 325mg (108% DV), Sodium: 700mg (29% DV), Carbohydrates: 21g (7% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat, eggs.

CINNAMON-MAPLE OVERNIGHT OATS WITH CURRANTS: Calories: 400, Protein: 10g (20% DV), Fiber: 9g (36% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 62g (21% DV), Total Sugars: 23g, Added Sugars (Maple syrup): 6g (12% DV). Not a significant source of trans fat. Contains: tree nuts.