Cook mode
Ingredients
Method
Useful swaps
- Use tofu instead of eggs: Cook 60 g diced red pepper in 1 tsp olive oil for 3 minutes, then add 100 g halved tomatoes and 1/2 tsp oregano for 3 minutes. Fold in 30 g spinach for 1 minute. Add 250 g crumbled extra-firm tofu and 1/8 tsp black pepper; cook for 5 minutes until steaming throughout. Remove from the heat, add 60 g crumbled feta and 1 tsp lemon juice, rest for 1 minute, and serve. Remains vegetarian; omit or replace feta with tahini to make the skillet vegan. Removes egg and introduces soy; milk remains in feta unless it is also replaced. Tofu lowers protein slightly and produces a firmer scramble-like texture with similar calories.
- Use cottage cheese instead of feta: Cook 60 g diced red pepper in 1 tsp olive oil for 3 minutes, then add 100 g halved tomatoes and 1/2 tsp oregano for 3 minutes; wilt 30 g spinach for 1 minute. Add 4 eggs to four wells, sprinkle with 1/8 tsp black pepper, cover for 5 to 7 minutes until every egg reaches 160°F, then remove from the heat, spoon over 100 g drained cottage cheese, add 1 tsp lemon juice, rest for 1 minute, and serve. Remains vegetarian. Still contains egg and milk. Cottage cheese raises protein, lowers fat, and makes the finish creamier and less salty.
Storage and reheating
- Refrigerate for up to 2 days.
- Not marked as freezer-friendly.
- Suggested reheating: Pan, Microwave.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Read the nutrition methodology, editorial policy, or report a correction.
