vegetarian / gluten free / refined sugar free
About this egg scramble
These rosemary scrambled eggs with feta are one of my favorite winter breakfast foods, especially after a workout. I love pairing it with seasonal fruit and sourdough bread for a balanced meal. The eggs are super fluffy and the cranberry sauce combined with the feta provides an incredible sweet and salty combination.
This recipe uses my homemade and naturally sweetened cranberry sauce, but feel free to use store-bought, too.
- A small sauce pan (for the homemade cranberry sauce)
- A small bowl
- A small fry pan
- A spatula
- Fresh rosemary: you can substitute 1 tsp of fresh rosemary with 1/2 tsp of dried rosemary.
- Feta cheese: feta cheese can be substituted with equal amounts goat’s cheese or bleu cheese.
- Homemade cranberry sauce: can be replaced with store-bought cranberry sauce.