Best 9 Scrambled Eggs With Feta Mushrooms Recipes

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Scrambled eggs are a classic breakfast dish that can be easily spruced up with a variety of ingredients. One delicious way to enjoy scrambled eggs is to add feta cheese and mushrooms. The salty, tangy flavor of the feta cheese pairs perfectly with the earthy, savory flavor of the mushrooms. This dish is quick and easy to make, and it's a great way to start your day.

Let's cook with our recipes!

FETA EGGS



Feta Eggs image

A very TASTY way to add zip to boring scrambled eggs.

Provided by Kerry

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 tablespoon butter
¼ cup chopped onion
4 eggs, beaten
¼ cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g

FETA SCRAMBLED EGG WRAPS



Feta Scrambled Egg Wraps image

My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.-Mary Jo Kempf, West Seneca, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1-1/2 cups Southwestern-style egg substitute
3/4 cup crumbled feta cheese
2 tablespoons sliced pepperoncini, chopped
4 whole wheat tortillas (8 inches), warmed

Steps:

  • Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA



Greek Yogurt Scrambled Eggs with Fresh Dill & Feta image

Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 7

1 teaspoon olive oil
4 large eggs
2 tablespoons Greek yogurt
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill plus a couple of sprigs for garnish (if desired)
2 tablespoons crumbled feta cheese

Steps:

  • Add olive oil to a large non-stick saute pan over medium heat.
  • In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
  • Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
  • Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.

CREPES WITH FETA SCRAMBLED EGGS & SALSA



Crepes With Feta Scrambled Eggs & Salsa image

You may also sub the crepe with a flour tortilla but home made crepes are 90% better. As you can see by the picture, I took a shortcut and used a whole wheat tortilla. The Feta cheese is a locally made one and is full of herbs excellent flavor, very firm so you have to slice it not crumble The recipe originated with the Food Network. You will have crepes left over, but they freeze well.

Provided by Bergy

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

4 eggs
1/4 teaspoon salt
2 cups flour
2 1/2 cups milk
1/4 cup melted butter
1 medium zucchini, cut in 1/4-inch slices
1 teaspoon olive oil
1/2 sweet red pepper, diced 1/4-inch dice
2 roma tomatoes, seeded & chopped
1/3 cup fresh coriander, chopped
1/3 cup tomato juice
1/4 teaspoon ground coriander
1 tablespoon fresh lime juice
1/4 teaspoon dry cumin
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (or more)
salt and pepper
1/4 cup fresh tomato, seeded, finely chopped
2 tablespoons butter
2 cups mushrooms, thinly sliced
2 cups new fresh spinach, finely shredded
4 eggs, beaten
1 cup feta cheese, crumbled

Steps:

  • Crepes:.
  • Put all the ingredients in your blender, blend for 1 minute.
  • Scrape down the side, blend for a few seconds until smooth.
  • Refrigerate for 1 hour.
  • To Cook:.
  • Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
  • Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
  • Remove from heat and stack on a plate with wax paper between the crepes.
  • Zucchini Salsa:.
  • Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
  • Do not over cook, they should still be firm, cool& fine dice.
  • In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
  • Cover& refrigerate for up to 2 hours.
  • Yields 2 cups.
  • Feta Scrambled eggs and filling:.
  • Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
  • Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
  • Add spinach, cover and heat until it has wilted; keep warm.
  • Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
  • To Serve:.
  • Place 8 crepes on a work surface.
  • Divide the scrambled eggs between the crepes placing them in the center of each crepe.
  • Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
  • Fold one side in and roll up the crepe.
  • Place 2 crepes on each of 4 WARMED plates.
  • Top with the zucchini salsa.
  • Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
  • Enjoy.

Nutrition Facts : Calories 769.9, Fat 43, SaturatedFat 23.4, Cholesterol 523.5, Sodium 990, Carbohydrate 64.4, Fiber 3.9, Sugar 6.5, Protein 32.4

SCRAMBLED EGGS WITH ZUCCHINI AND FETA



Scrambled Eggs with Zucchini and Feta image

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

Provided by ABcooking1

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 teaspoon olive oil, or as needed
½ small onion, sliced
½ medium zucchini, sliced
2 eggs, beaten
¼ teaspoon dried dill weed
1 ounce feta cheese, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
  • Cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g

SPINACH-MUSHROOM SCRAMBLED EGGS



Spinach-Mushroom Scrambled Eggs image

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. -Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

Steps:

  • In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

SCRAMBLED EGG & FETA HASH



Scrambled egg & feta hash image

This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch

Provided by Joe Wicks

Categories     Breakfast

Time 15m

Number Of Ingredients 7

2 tbsp coconut oil
90g cherry tomatoes , halved
4 spring onions , chopped
60g feta , cut into small cubes
3 eggs , beaten
1 tsp snipped chives
110g spinach

Steps:

  • Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
  • Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

SCRAMBLED EGGS WITH MUSHROOMS



Scrambled Eggs With Mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, main course

Time 25m

Yield 6 servings

Number Of Ingredients 6

10 large eggs
6 ounces mushrooms, preferably of the wild variety, such as chanterelles, oyster mushrooms, shiitake or morels and so on (if wild mushrooms are not available, the cultivated kind may be used)
10 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup finely chopped chives

Steps:

  • Break the eggs into a mixing bowl. Beat well and set aside.
  • Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
  • Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
  • When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 15 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 1 gram

SCRAMBLED EGG WITH SPINACH AND FETA ON TOAST



Scrambled Egg With Spinach and Feta on Toast image

Make and share this Scrambled Egg With Spinach and Feta on Toast recipe from Food.com.

Provided by Daniel Wood

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices brown bread (wholemeal)
3 large eggs
100 g baby spinach leaves (3 handfuls)
125 g feta cheese
15 ml extra virgin olive oil

Steps:

  • Mix the eggs together in a bowl.
  • Cut the feta into small cubes and add to egg mixture.
  • Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster.
  • Once the spinach leaves are slightly cooked add the egg and feta mixture.
  • Once cooked serve the egg, feta and spinach mixture on the toast.

Tips:

  • Fresh ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
  • Use quality feta: Choose a flavorful, high-quality feta cheese for the best results.
  • Don't overcook the eggs: Cook the eggs slowly over low heat to prevent them from becoming rubbery.
  • Use a non-stick skillet: A non-stick skillet will help prevent the eggs from sticking.
  • Season to taste: Season the eggs with salt and pepper to taste.
  • Add-ins: Feel free to add other ingredients to your scrambled eggs, such as vegetables, cheese, or meat.
  • Serve immediately: Scrambled eggs are best served immediately after they are cooked.
  • Conclusion:

    Scrambled eggs with feta and mushrooms is a delicious and easy-to-make breakfast, lunch, or dinner. With just a few simple ingredients, you can create a flavorful and satisfying meal that is sure to please everyone at the table.

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