A warm scramble that relies on crumbly Stella feta to stand in for cream and richness. The cheese melts into the eggs with spinach, turning weeknight dinner into something that feels pulled together in twenty minutes flat.

Serves 2. 25 minutes, 20 at the stove.

About 840 calories a serving, 33 g protein, 103 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Mince 2 cloves garlic and add it to the pan, stirring until fragrant, about 30 seconds. Add 6 oz fresh spinach and cook, stirring, until fully wilted and any liquid has mostly cooked off, 4 to 5 minutes.5 min
2. While the spinach cooks, crack 5 eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
3. Pour the eggs into the pan with the spinach and stir constantly, letting them barely set before breaking them up again. When the eggs are nearly set but still have wet curds showing, crumble 4 oz feta over the top and stir until just combined, about 1 minute.3 min
4. Divide 1 cup cooked rice between two bowls and top each with the scramble. Taste and season with salt and pepper as needed.

Note Swap fresh spinach for one 10 oz frozen block if needed. Leftovers keep three days refrigerated and reheat gently with a splash of water in a skillet. Serve with a squeeze of lemon and crusty bread.