Greek Scramble

Recipe Ingredients

6 cups	1188g / 41oz	Eggs - (to 8) (large)
3 tablespoons	45ml	Minced fresh mint
1 tablespoon	15ml	Minced flat-leaf parsley
1 teaspoon	5ml	Minced fresh oregano
		= (or 1/2 tspn dried oregano)
2 tablespoons	30ml	Minced scallion
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
2 cups	474ml	Spinach - (packed)
1 cup	237ml	Crumbled feta
1 cup	62g / 2.2oz	Diced ripe tomatoes
		= (or halved cherry tomatoes)

Recipe Instructions

Break the eggs into a medium-sized bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and grind in a good, amount of black pepper.

Place a 10-inch skillet or saute 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 saute for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.

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.

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.

Cook for just a few seconds longer, or until the eggs are done to your liking. Serve right away.

This recipe yields 4 servings.

Source:
Mollie Katzen's Sunlight Cafe by Mollie Katzen

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