Spinach & Egg Scramble

Ingredients

• 8Eggs$4.80
• 5 ozSpinach$2.60
• 4 ozFeta$3.20
• 8 slicesBread$4.80
• 2 tbspOlive oil$0.56
• 1/2 tspSalt—
• 1/4 tspBlack pepper$0.04
• Total for 4 servings$16.00

Most of the cost is eggs ($4.80) and bread ($4.80). With oil, spices and staples already at home, the shop drops to about $10.64. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Crack the eggs into a large mixing bowl. Add the salt and black pepper, then whisk vigorously for about 1 minute until smooth and slightly frothy.
2. Crumble the feta cheese into bite-sized pieces if not already crumbled, and set aside.
3. Warm a large dry skillet over medium heat. Toast the bread slices in batches for 2 to 3 minutes per side until golden and crisp, then transfer to a plate and cover loosely to keep warm.
4. In the same skillet, heat 1 tbsp of olive oil over medium heat. Add the spinach and cook for 1 to 2 minutes, turning frequently with tongs, until completely wilted and reduced in volume.
5. Reduce the heat to medium-low and pour in the remaining 1 tbsp of olive oil, followed by the beaten eggs. Let sit undisturbed for 30 seconds until the bottom begins to set, then gently fold the eggs across the pan with a silicone spatula for 2 to 3 minutes until soft, moist curds form and the eggs are just set.
6. Remove the skillet from the heat, sprinkle the crumbled feta evenly across the warm eggs, and let rest for 1 minute until the cheese slightly softens.
7. Divide the spinach and egg scramble equally among four plates, serve alongside 2 slices of warm toast per person, and enjoy immediately.