Foodist Approved: Feta and Avocado Egg Scramble

by | Oct 30, 2013
Feta Avocado Scramble

Feta Avocado Scramble

Lately, with the mornings getting darker and colder, I’ve been waking up craving a hot breakfast. Fruit and yogurt just isn’t making the cut. And getting out of bed on crisp fall mornings is easier when I know I’ll soon be enjoying my favorite egg scramble.

Starting your day with protein is a great way to fuel up. I’ve noticed when I eat a high-protein breakfast I’m more productive throughout the morning and less likely to get the afternoon munchies. Once incorrectly branded an unhealthy food, eggs are now heralded as a top 10 healthiest food by many nutrition experts. Eggs contain the purest form of protein found in whole foods, which means our bodies use it more efficiently than any other protein.

And please, please, don’t throw out that yolk! Unless you’re allergic, you should definitely indulge in the egg’s incredible center. The yolk contains not only all the egg’s vitamins and minerals, but also healthy fats your body needs to absorb such fabulous nutrients.

My favorite egg scramble naturally has to include avocado. I have yet to meet someone who doesn’t love avocados (and to those out there who don’t, you’re seriously missing out!). Avocados can turn an average dish into an oh-my-I could-eat-this-every-day type dish. They give the eggs a creamy texture and a decadent flavor. The trick is to add the chopped avocado towards the end of cooking so you don’t end up with just a mushy pile of green eggs (although Dr. Seuss would approve).

What’s your secret ingredient in scrambled eggs or in an omelet?

Feta and Avocado Egg Scramble

Yield: 2 servings

  • 4 free-range eggs (farm-fresh preferred)
  • 1 Tbsp water or milk
  • 1 avocado, cubed
  • ½ cup crumbled feta
  • ½ tsp dried oregano
  • pinch of sea salt
  • pinch of ground pepper

Heat a non-stick frying pan over medium heat. Normally I stay away from using non-stick, but for eggs I do use a high-quality non-stick pan (Darya recommends Scanpan). If using a regular frying pan put a little butter or olive oil in the pan to prevent sticking.

Crack the eggs into a mixing bowl and whisk in the water or milk, feta, oregano, salt and pepper.

Turn down the heat slightly and pour the egg mixture into the pan. Let the eggs settle for 30 seconds then begin scrambling slowly with a wooden spoon or spatula.

Once the eggs begin to set, gently fold in the avocado and leave in the pan for a final 30 seconds, just long enough to warm the avocado. Don’t overcook. The eggs should be moist but not runny.

Serve immediately with fruit or toast. Also makes a great dinner with a side of sautéed veggies.

Elyse Kopecky is a social media consultant and whole foods chef based in Portland, OR. After 10 years working for NIKE and EA SPORTS she left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at and @freshabits.


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22 Responses to “Foodist Approved: Feta and Avocado Egg Scramble”

  1. Pam says:

    I like to add tortillas, cut into 2-inch strips, while the eggs are cooking, dollops of sour cream, parsley and serve with Sriracha on the side.

  2. Laurence says:

    Miam! Love your version of scrambled eggs!It sounds so good that I am bringing the ingredients down for the traditional weekend breakfast!

  3. Jessa Lyders says:

    love this. and have already been making almost every morning. we know someone who doesn’t like avocado…todd 😉

  4. Laura says:

    How many servings is this recipe?

  5. Yum! Eggs! We have several friends with chickens so our eggs are a lovely golden color and sweet. I love the avocado idea. I like to add a bit of Kimchi on the side to mix with the eggs while eating.

  6. I love how feta gets all melty when added to scrambled eggs! This recipe looks delicious. I have been loving a hot breakfast as well. My favorite recently has been my pumpkin baked oatmeal topped with greek yogurt for some added protein.

  7. Brian says:

    This sounds great – will definitely try it.

    My secret ingredient for eggs/scrambles/omelets: sun-dried tomatoes!

  8. Rebecca says:

    I made this for breakfast this morning. Really fast, easy, and delicious. And very filling! I gave my husband a slightly bigger portion and he couldn’t finish his, though, he’d already eaten a little something, in his defense. I finished mine, but I’m pregnant so my appetite is up, in my defense. 🙂

  9. Mmmm! Since I didn’t have an avocado, I started with some fresh spinach I got at the farmers market this morning, and poured the egg mixture on top of it after it wilted. Yum! The feta is magic and I can see making this often with infinite variations … and the avocado that’s now on the shopping list!

    • Spinach is a great addition! It’s hard to find good avocados this time of year. Tip: ask the produce guy to cut open the avocado for you before you buy. I’ve come home with too many disappointingly rotten avocados lately and I do this every time now.

  10. Alexandra says:

    I love avocado, I usually do a scramble of onion, mushrooms, whatever squash I have, a bit of tomato, and feta, then I add the eggs. Top with siracha and sliced avocado with a squeeze of lemon or lime on the side, sprinkled with salt. And orange slices. The orange slices just make it perfect. I have never though of adding the avocado to eggs like this, must try it.

  11. Cheryl says:

    I just made these decadent eggs, substituting fresh dill for the oregano just because I had some on hand. Oh, my. So good! Thank you! I will definitely be making this again and again!

  12. lyndamac says:

    This recipe is wonderful! If I don,t have feta, I sub blue cheese. Excellent!

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