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.
If you like this breakfast idea, here are some more I think you will love
Rosemary Scrambled Eggs with Feta + Cranberry Sauce
Course: BreakfastDifficulty: Easy1
serving3
minutes5
minutes8
minutesIngredients
1/2 tbsp butter
2 eggs
2 tbsp whole milk (I use raw)
1 tsp fresh rosemary, chopped
1 tbsp cranberry sauce
2 tbsp crumbled feta
Directions
- Make the cranberry sauce. If you’re making your own cranberry sauce, I suggest making it first so it has time to set and cool.
- Prep the eggs. Crack your eggs into a small bowl and pour in the milk. Whisk for one minute. Whisking will help fluff up the eggs.
- Cook the eggs. Melt the butter in a small pan on medium to medium-low heat. Add in the eggs once the pan is hot. Evenly sprinkle the rosemary over top. Allow the eggs to cook for about 30 seconds, then use a spatula to gently fold the eggs and ensure even cooking.
- Add in the extras. Once the eggs are almost done cooking (mostly firm but still a little runny), add in the feta and the cranberry sauce and gently fold it in to combine. Use the spatula to break up the eggs into chunks.
- Enjoy. Once the eggs have firmed up completely, take them off the heat immediately and serve. The longer you leave the eggs on the heat, the drier they will become.
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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.
