Greek Scrambled Eggs


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These Greek scrambled eggs are loaded with juicy tomatoes, baby spinach, green onions, garlic, and a touch of creamy feta cheese. With just a handful of ingredients, it’s quick to make and will always remain one of my favorite healthy breakfast meals.

Greek scrambled eggs on a white plate

Many would call me the scrambled egg queen — and for good reason. In my world, every breakfast idea is an opportunity for sneaking more veggies into your life. And there’s no easier dish to do that with, than with scrambled eggs.

I’ve combined scrambled eggs with numerous filings over the years (see the Green Goddess scrambled eggs in my cookbook), but these Greek scrambled eggs highlight my love for simple and fresh Mediterranean flavors. They’re also the flavor combination I make most often. Because who can say no to a handful of vibrant veggies mixed with fluffy, whisked eggs that results in one stomach-pleasing, any-time-of-day healthy meal?

Ingredients for Greek scrambled eggs

Greek Scrambled Eggs Ingredients

While I love omelets, breakfast casseroles, and egg muffins, my kitchen has a special place for scrambled eggs for an on-the-fly meal. In addition to eggs, here’s what you’ll need for my Greek scrambled eggs:

  • Vegetables: A mix of grape tomatoes, baby spinach, and green onions is my go-to combo for a simple Mediterranean touch. Similar to my Mediterranean ground beef stir fry – but with eggs!
  • Cheese: Fresh feta cheese is ideal. But you can also swap it with goat cheese or completely omit it if you’re dairy-free.

Find the printable recipe with measurements below.

How To Make Greek Scrambled Eggs

Prep the egg mixture. In a small bowl, whisk together the eggs, salt, and black pepper. For even fluffier eggs, you can pour a splash of milk into the mix.

Mixing egg mixture for Greek scrambled eggs

Cook the vegetables. Sauté the tomatoes, baby spinach, and white parts of the green onion in a pan for 2 to 3 minutes. Then, add the garlic and sauté for another 30 seconds. The spinach should be wilted and the tomatoes blistered.

Cooking veggies in a pan for Greek scrambled eggs

Complete the scramble. Pour the egg mixture into the pan, let it settle for a minute, and use a spatula to gently pull across the bottom, forming long curds of scrambled eggs. This will ensure your scrambled eggs are still full and fluffy, not overly scrambled into bits. Then, when the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.

Greek scrambled eggs in a black pan

How To Store Scrambled Eggs

Yes, you can store scrambled eggs! They’ll last for 3 to 4 days in the fridge, which makes this recipe perfect for breakfast meal prep. All it needs is a quick reheat in the microwave and you’ve got a healthy breakfast option right at your fingertips.

A plate of Greek scrambled eggs

More Egg Breakfast Ideas

If you’re looking to get more protein into your diet, don’t overlook eggs. I’ve got a ton of egg recipes to inspire you, but here are a few reader favorites:

Enjoy this Greek scrambled eggs recipe as part of your breakfast routine! Once you make it, let me know your thoughts in the comment box below.

A white plate of Greek scrambled eggs

Greek Scrambled Eggs

5 from 8 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2
Author: Lisa Bryan


These Greek scrambled eggs are simple, quick to make, and will always be my favorite healthy breakfast meal (that's also meal prep-friendly).


  • 4 large eggs
  • kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 10 grape tomatoes, halved
  • 1 cup baby spinach
  • 1 green onions, thinly sliced (green and white parts separated)
  • 1 garlic clove, minced
  • 2 ounces feta cheese
  • chopped fresh parsley, for garnish


  • Make egg mixture: In a mixing bowl, whisk together the eggs, salt, and pepper.
    Whisking eggs in bowl for scrambled eggs
  • Cook vegetables: Heat the oil in a pan over medium heat. Add the tomatoes, baby spinach, and white parts of the green onion. Saute for 2 to 3 minutes, until the tomatoes have softened and the spinach is wilted. Add the garlic and saute for another 30 seconds.
    Veggies cooked in a pan for scrambled eggs
  • Cook eggs: Pour the eggs into the pan, let them settle for a minute, then use a spatula to pull across the bottom, forming long curds of scrambled eggs.
    Mixing scrambled eggs in pan
  • Finish scramble: When the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.
    Cooking Greek scrambled eggs
  • Garnish: Garnish with parsley or other fresh herbs before serving.
    Greek scrambled eggs with a fork

Lisa’s Tips


Calories: 286kcal | Carbohydrates: 7g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 353mg | Sodium: 466mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2769IU | Vitamin C: 17mg | Calcium: 220mg | Iron: 3mg
Course: Breakfast
Cuisine: American, Mediterranean
Keyword: Greek Scrambled Eggs, Mediterranean scrambled eggs
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I gave this recipe a try because I was tired of plain scrambled eggs in the morning. It didn’t disappoint! It was super simple to make and full of flavor. Hubby approved too!5 stars

  2. Good morning,
    I recently joined the Whole 30 meal plan. As I’m looking through the recipes , the Greek Scrambled Eggs calls for Feta Cheese. Is this not considered a dairy product?
    Thanks for your help clarifying this for me.

  3. As a Greek, I would add some tomato sauce to make this a bit more traditional. Also, some dried oregano springled on top would bring amazing flavor to this dish!5 stars

  4. These were absolutely delicious! I’m not going to lie, I was a little concerned when I didn’t see any spices that I’m used to seeing. Cooked them exactly as is, needs nothing added! Delicious! My 10-year-old even ate them! And not only did she eat them, she loved them!5 stars

    1. Yay, love to hear that! It’s amazing how a few simple ingredients have plenty of oomph on their own. :)

  5. Great recipe! I’ve been playing around with eliminating dairy to help some symptoms, so I tried making this recipe with a vegan feta. I knew the recipe would be solid, since I’ve been making a similar scramble for years, but I was nervous about swapping out such a key ingredient. Hurray! The vegan feta was much better than I expected! Just thought I’d mention for your dairy free readers.5 stars

  6. Another delicious recipe thank you! I didn’t have any spinach so stirred through some radish and broccoli microgreens and it was still tasty. 5 stars