Creamy Spinach Scrambled Eggs with Feta and Herb Quark

A creamy scrambled egg dish with spinach, cherry tomatoes and feta, finished with herb quark. Without bread, it makes a protein-rich, filling breakfast with few carbohydrates.

By yumbelo · 2 servings · 15 minutes

Ingredients

• 4 Stück Eggs
• 150 g Cherry tomatoes
• 2 Stück Spring onions
• 100 g Baby spinach
• 150 g Low-fat quark
• 40 g Feta
• 1 Bund Chives
• 1 EL Olive oil
• 1 Prise Salt
• 1 Prise Black pepper

Method

1. Trim the spring onions and cut them into fine rings. Halve the cherry tomatoes and finely chop the chives.
2. Heat the olive oil in a nonstick pan over medium heat. Fry the spring onions in it for 1 to 2 minutes, then add the tomatoes and cook until soft, about 2 minutes.
3. Add the spinach and let it wilt, which takes just under a minute.
4. Whisk the eggs in a bowl, season with salt and pepper and pour them into the pan. Let them set over low heat, stirring occasionally, until the eggs are creamy and just set.
5. Mix the quark with half of the chives and season with salt and pepper. Crumble the feta.
6. Plate the scrambled eggs on two plates, sprinkle with feta and add the herb quark. Garnish with the remaining chives and serve immediately.