Greek Scrambled Eggs

Name: Greek Scrambled Eggs
Total time: 30 min
Ingredients: 4 large eggs; kosher salt and freshly ground black pepper to taste; 1 tablespoon extra virgin olive oil; 10 grape tomatoes halved; 1 cup baby spinach; 1 green onions thinly sliced (green and white parts separated); 1 garlic clove minced; 2 ounces feta cheese; chopped fresh parsley, for garnish

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Total: 30

Servings: 2

Ingredients

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4 large eggskosher salt and freshly ground black pepper to taste1 tablespoon extra virgin olive oil10 grape tomatoes halved1 cup baby spinach1 green onions thinly sliced (green and white parts separated)1 garlic clove minced2 ounces feta cheesechopped fresh parsley, for garnish

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Instructions

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Step 1

Make egg mixture: In a mixing bowl, whisk together the eggs, salt, and pepper.

Step 2

Cook vegetables: Heat the oil in a pan over medium heat. Add the tomatoes, baby spinach, and white parts of the green onion. Saute for 2 to 3 minutes, until the tomatoes have softened and the spinach is wilted. Add the garlic and saute for another 30 seconds.

Step 3

Cook eggs: Pour the eggs into the pan, let them settle for a minute, then use a spatula to pull across the bottom, forming long curds of scrambled eggs.

Step 4

Finish scramble: When the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.

Step 5

Garnish: Garnish with parsley or other fresh herbs before serving.