Breakfast Egg Salad
Ingredients25 m servings 272 cals
- 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.
- 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.
- Cook's Note:
- Substitute other leafy greens for the spinach if desired.
Per Serving: 272 calories; 21.2 g fat; 12.5 g carbohydrates; 10.3 g protein; 194 mg cholesterol; 416 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 .