Mediterranean Feta & Roasted Tomato Scramble Bowl
Soft scrambled eggs with feta, spinach and blistered tomatoes over warm farro.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 2 bowls
Blistering cherry tomatoes in a hot pan concentrates their sweetness, which is a good contrast to salty feta and soft eggs. Farro under the eggs turns a breakfast into a filling meal; leftover cooked farro is ideal.
Why this recipe works
Folding feta into the eggs off the heat lets it soften without melting into the curds.
Ingredient notes
Sheep's milk feta is creamier and tangier than cow's milk feta. Farro contains gluten.
Common mistakes
- Overcooking the eggs.
- Salting heavily; feta is salty.
What to serve with it
Toasted pita or fresh herbs.
Meal prep
Prep the farro and tomatoes ahead; cook eggs fresh.
More bowls like this
Cooking tips
Cook a batch of farro on the weekend for quick breakfasts. Let the tomatoes burst on their own.
Swaps and variations
Use quinoa for gluten-free. Add Kalamata olives.
Storing and reheating
Refrigerate farro and tomatoes within 2 hours for up to 4 days. Eggs are best fresh.
Recipe
Mediterranean Feta & Roasted Tomato Scramble Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 2 bowls
Ingredients
You’ll need: nonstick skillet; small skillet; small pot
Method
-
Heat the olive oil in a small skillet over medium-high heat. Add the tomatoes and cook 4 to 5 minutes, shaking the pan, until blistered and starting to burst. Add the spinach and toss 30 seconds until wilted.
-
Whisk the eggs with the salt.
-
Heat a nonstick skillet over medium-low heat with a little oil. Cook the eggs, stirring gently, 3 to 4 minutes until softly set with no liquid egg (160°F / 71°C). Fold in half the feta off the heat.
-
Divide the warm farro between 2 bowls, top with the eggs, tomatoes and spinach, the remaining feta and the oregano.
Questions
Can I use regular feta?
Yes.
How much protein?
Around 25 grams per bowl (an estimate).
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