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.
Kitchen essentials
- A small sauce pan (for the homemade cranberry sauce)
- A small bowl
- A small fry pan
- A spatula
Substitutions
- 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.
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Nutrition Facts
1 servings per container
Serving Size1 servings
Calories315
- Amount Per Serving% Daily Value *
- Total Fat
22.7g
35%
- Saturated Fat 11.2g 56%
- Trans Fat 0.6g
- Cholesterol 374.5mg 125%
- Sodium 475mg 20%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
10.8g
4%
- Dietary Fiber 0.3g 2%
- Sugars 9.1g
- Protein 16.6g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.