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Prep Time: 0 Minutes Cook Time: 34 Minutes |
Ready In: 34 Minutes Servings: 34 |
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this is made for egg and cheese lovers Ingredients:
6 to 8 large eggs |
3 tablespoons minced fresh mint |
1 tablespoon minced italian parsley. |
1 teaspoon minced fresh oregano. |
2 tablespoons minced young onions. |
freshly ground black pepper |
1 tablespoon olive oil |
2 cups (packed) spinach |
1 cup crumbled feta |
1 cup diced ripe tomatoes or halved cherry tomatoes |
Directions:
1. Break the eggs into a medium-sized bowl and beat with a whisk until smooth. Stir in the herbs and minced onions, and grind in a solid amount of black pepper.
2. Place a 10-inch skillet or sauté pan over medium heat. After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and sauté for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.
3. With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly. As the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs.
4. When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After about a minute, stir in the tomatoes.
5. Cook for just a few seconds longer, or until the eggs are done to your liking. Serve right away.
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