Vegetable Egg Scramble with Feta

Serves 2

1-2 tsp extra virgin olive oil

1 small red onion cut into ½ inch wedges

1 plum tomato seeded and diced

½ small zucchini, diced

1 cup baby spinach

4 large eggs, lightly beaten

3 tbsp. Feta cheese, crumbled

Kosher salt and freshly ground black pepper

  1. In a large, non-stick skillet, heat the oil over medium-high heat.
  2. Add onion, tomato and zucchini and cook until just tender, about 5 minutes.
  3. Stir in spinach and cook until beginning to wilt.
  4. Meanwhile, season eggs with salt and pepper and beat lightly. Add to pan.
  5. Cook, stirring with rubber spatula, until eggs are done about 2 minutes.
  6. Divide between two plates and sprinkle with feta.

Source: Everyday Food, November, 2011

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