Serves 4


  • 8 large eggs
  • ½ tsp. kosher salt
  • 3 Tbsp. olive oil
  • ½ cup cooked quinoa
  • ½ cup baby spinach, roughly chopped
  • 1 large tomato, cored and diced into 1" pieces
  • ¼ cup plus 2 Tbsp. crumbled feta, divided
  • 4 slices wholegrain toast, for serving


    Total time: 10 minutes

    In a large bowl, whisk eggs with salt.

    In a large nonstick skillet, heat oil over medium heat. Add beaten eggs and begin to scramble with a rubber spatula. Immediately add quinoa, spinach and tomato, and continue to scramble.

    Reduce heat to low and stir mixture continuously until set, about 4 minutes. Fold ¼ cup feta into eggs and remove skillet from heat. Divide among 4 plates and top each with ½ Tbsp. feta. Serve with toast.

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