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Greek Scramble Recipe

User Rating 4 Star Rating (1 Review)

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Fresh herbs, spinach, and feta cheese give this egg scramble a Greek flavor. Good for breakfast but hearty enough for an evening meal.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 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

Preparation:

Break the eggs into a medium-sized bowl and beat with a whisk until smooth. Stir in mint, parsley, oregano, 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.

Yield: 4 servings

Cook's Notes:
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.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Trial of the scramble, Member dumarest

That was one nice breakfast a bit ago. Both Jo and I agree on the addition of mint, makes a good breakdast even better. Choice of feta cheeses here is increasing, but I stuck to my regular, Athenos Greek feta, and not the pre-crumbled. The tomatoes used caught my eye at the market, and I bought those cherry Roma tomatoes, which were quartered for the dish. The red of the tomatoes and the green of the spinach [baby spinach] made a feast for the eye as well as the palate. But again even if those were baby spinach, they will be torn up a bit to smaller pieces when I make this again.

21 out of 21 people found this helpful.

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