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January 5, 2022

Rosemary Scrambled Eggs with Feta + Cranberry Sauce

by Slow Down Company

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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
  • Cranberry Breakfast Sandwich
  • Healthy Blueberry Breakfast Quinoa (Vegan)
  • Healthy Snickers Overnight Oats (Vegan + Gluten Free)
Scrambled Eggs with Feta
Scrambled Eggs with Feta
Scrambled Eggs with Feta
Rosemary Scrambled Eggs with Feta + Cranberry Sauce
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Rosemary Scrambled Eggs with Feta + Cranberry Sauce

Recipe by Vita Pura Health Course: BreakfastDifficulty: Easy
Servings

1

serving
Prep time

3

minutes
Cooking time

5

minutes
Total time

8

minutes

Ingredients

  • 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.

Recipe Video

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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.

    Yum

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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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