Scrambled eggs with herbs and vegetables

Contributed by Preston Maring, MD

Scrambled eggs with herbs and vegetables
It’s good to be on vacation at home sometimes. I get more of chance to cruise through cookbooks and make breakfast. Leeks, spinach, and mint are all available from local growers this time of year. When added to a few other ingredients, you will love the result.

Servings: 4


  • 6-8 eggs or the equivalent of an egg substitute
  • 1 Tablespoon olive oil
  • 4 Tablespoons chopped fresh parsley
  • 4 Tablespoons chopped fresh mint
  • 1 ½ teaspoons fresh oregano or ½ teaspoon dried oregano
  • White and light green parts of one leek, minced (you can also use scallions)
  • 2 cups packed fresh baby spinach
  • Freshly ground black pepper
  • 4 oz feta cheese, crumbled


Whisk the eggs in a bowl. Mix in the parsley, mint, and oregano. Add a few grinds of fresh pepper. Salt isn’t necessarily needed as the feta cheese adds its own. Heat a large non-stick skillet over a medium flame. When hot, add the olive oil and swirl it around. Sauté the leeks briefly --- they don’t have to cook long if they are finely chopped. (If you use scallions, just add them to the eggs with the other herbs.) Add the spinach and sauté until it is just wilted. Pour in the egg mixture and stir as you would for regular scrambled eggs pushing the cooked eggs toward the middle of the pan. When they are almost set, stir in the feta cheese and cook until the feta just begins to melt. Serve these flavorful eggs with whole grain toast and a fresh piece of seasonal fruit.

Nutrition Information (per serving)

  • Using 7 large eggs
  • Calories: 242
  • Fat: 18 gm
  • Saturated Fat: 7 gm
  • Trans Fat: 0 gm
  • Cholesterol: 396 mg
  • Carbohydrate: 3 gm
  • Fiber: 1 gm
  • Protein: 16 gm
  • Sodium: 451 mg
  • Using egg substitute
  • Calories: 166
  • Fat: 9 gm
  • Saturated Fat: 5 gm
  • Trans Fat: 0 gm
  • Cholesterol: 25 mg
  • Carbohydrate: 3 gm
  • Fiber: 1 gm
  • Protein: 15 gm
  • Sodium: 530 mg