Breakfast Egg Salad recipe
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Ingredients
- 1 tablespoon olive oil ¼ cup diced onion 1 rib celery, diced ¼ teaspoon dried rosemary ¼ teaspoon red pepper flakes salt and ground black pepper to taste ½ teaspoon minced garlic 1 egg 5 cherry tomatoes, quartered and seeded 1 tablespoon crumbled feta cheese, or more to taste 1 cup fresh spinach, torn into small pieces
Nutrition Info
- 272.2 caloriescarbohydrate: 12.5 gcholesterol: 194.4 mgfat: 21.2 gfiber: 3.5 gprotein: 10.3 gsaturatedFat: 5 gservingSize: -sodium: 415.6 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Egg Salad
Directions
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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.