Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 6 to 8 large eggs
- 3 Tablespoons minced fresh mint
- 1 Tablespoon minced flat-leaf parsley
- 1 teaspoon minced fresh oregano
- 2 Tablespoons minced scallion
- 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
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.
Yield: 4 servings
A mini-food processor makes short work of mincing the herbs. If you cannot find fresh oregano, substitute 1/2 teaspoon dried oregano.
Recipe Source: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
Reprinted with permission.