Sharon 123 Greek Scrambled Eggs
"She added 3 tablespoons fresh mint, minced. I'm not, but you can add if you like. I was glad to find her recipe. I miss my friend. She adapted it from Mollie Katzen's Sunlight Cafe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (560.1 g)
- Calories 774.3
- Total Fat - 52.8 g
- Saturated Fat - 17.8 g
- Cholesterol - 1820.5 mg
- Sodium - 863.3 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1 g
- Sugars - 3.5 g
- Protein - 64 g
- Calcium - 367.7 mg
- Iron - 9.3 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat eggs with a whisk until smooth.
Step 2
Stir in the herbs and scallion, and add in a good, amount of black pepper. (She didn't add salt but you can if needed at the end, feta is pretty salty)
Step 3
Place a 10-inch sauté pan or skillet over medium heat.
Step 4
After 2 minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan.
Step 5
Turn the heat up to medium-high, add the spinach, and sauté for 2-3 minutes, or until the spinach has wilted and turned a deep green.
Step 6
With the heat at medium-high, pour the eggs into the pan, scrambling them slowly.
Step 7
As eggs begin to set push the curds from the bottom to one side, allowing uncooked egg to flow into the pan; the spinach will blend into the eggs.
Step 8
When the eggs are almost set but still slightly wet, sprinkle in the crumbled feta.
Step 9
Continue scrambling slowly, allowing the cheese to melt slightly into the eggs.
Step 10
After a minute, stir in the tomatoes.
Step 11
Cook for just a few seconds longer.
Tips
No special items needed.
0 Reviews
You'll Also Love
