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Breakfast Egg Salad

Rated as 3.33 out of 5 Stars
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"This is a really quick, easy, and healthy breakfast for one that can easily be doubled or tripled if you're feeding a family. I love the way onions and celery smell when they're cooked with rosemary. It reminds me of the beginning of autumn. When it's done, it looks like a lot, but you have to realize it's mostly all veggies! The measurements are all approximate. I don't measure out things when I cook, I just eyeball them, so feel free to adjust ingredients to your liking. Serve with your favorite toast and a strong cup of coffee. Enjoy!"
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Ingredients

25 m servings 272
Original recipe yields 1 servings (1 serving)

Directions

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  1. Heat oil in a large skillet over medium heat. Add onion, celery, rosemary, red pepper flakes, salt, and pepper; cook and stir with a wooden spoon or spatula until onion starts to turn translucent, about 4 minutes. Stir in garlic and cook for 1 minute.
  2. Push onion mixture to outer edges of the skillet and crack egg into the middle. Break yolk with the wooden spoon and stir in onion mixture. Add tomatoes; cook and stir until egg is almost cooked, about 3 minutes. Stir in feta cheese until slightly melted, about 1 minute. Add spinach. Remove from heat and stir until slightly wilted, about 30 seconds.

Footnotes

  • Cook's Note:
  • Substitute other leafy greens for the spinach if desired.

Nutrition Facts


Per Serving: 272 calories; 21.2 12.5 10.3 194 416 Full nutrition

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Reviews

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It was great, I used the veggies I had (mushroom, orange pepper, celery, red onion, and spring mix lettuce) it was quick and healthy

Made it with a twist add some Jimmy Dean fully cook meat lovers to it, serve with hatch green chilly and refried beans awesome .

Made as written and this was a nice treat. Try adding a few drops of hot pepper sauce on top to add acidity to the spinach.