Ingredients
Vegetables
- 1 tomato, chopped
- 1/2 red pepper, chopped
- 1 cup spinach, chopped
- 1-2 scallions (about 1/4 cup), chopped
- A few basil leaves, chopped
Other Ingredients
- 2 eggs
- 2 tbsp crumbled feta cheese
- 1 tsp olive oil
Instructions
- Prepare Vegetables: Wash and chop the tomato, red pepper, spinach, scallions, and basil leaves into bite-sized pieces to ensure even cooking and flavor distribution.
- Sauté Peppers and Tomatoes: Heat olive oil in a nonstick pan over medium heat. Add the chopped red pepper and tomato, sautéing for 1-2 minutes until they start to soften.
- Add Scallions and Spinach: Incorporate the scallions and spinach into the pan with the other vegetables. Continue sautéing for 3-4 minutes until the tomatoes release their juice and the spinach wilts.
- Scramble Eggs with Feta: Crack the eggs directly into the pan and start scrambling them gently with the vegetables. Add the crumbled feta cheese. Cook for about 2 minutes until the eggs are softly set but still moist.
- Serve: Immediately remove from heat and season with freshly ground black pepper. Serve warm, optionally with toasted bread or sides like avocado, olives, or additional vegetables as desired.
Notes
- To keep the eggs moist, avoid overcooking; remove from heat when eggs are just set.
- Feel free to add other Mediterranean herbs such as oregano or thyme for extra flavor.
- This recipe is easy to double or triple for more servings.
- Serve with toasted whole grain bread or a side of fresh vegetables for a fuller meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
