Best grecian scramble
From 2muchmuffintop 16 years ago
- 34 minutes to make
- Serves 34
this is made for egg and cheese lovers
Ingredients
- 6 to 8 large eggs shopping list
- 3 tablespoons minced fresh mint shopping list
- 1 tablespoon minced Italian parsley. shopping list
- 1 teaspoon minced fresh oregano. shopping list
- 2 tablespoons minced young onions. shopping list
- Freshly ground black pepper shopping list
- 1 tablespoon olive oil shopping list
- 2 cups (packed) spinach shopping list
- 1 cup crumbled feta shopping list
- 1 cup diced ripe tomatoes or halved cherry tomatoes shopping list
How to make it
- 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.
- 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.
- 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.
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