Fluffy scrambled eggs folded with wilted spinach and a touch of feta. Quick, high-protein, and packed with iron and folate.
Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth.
Heat olive oil in a non-stick skillet over medium-low heat.
Add the spinach and cook for 1 minute until just wilted.
Pour in the eggs and gently stir with a spatula, folding from the edges.
When eggs are nearly set but still slightly moist, remove from heat.
Crumble feta cheese on top and serve immediately.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.