Recipe: Greek Scramble
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Christine Gallary
May 11, 2016
(Image credit: Maria Siriano)

Scrambles are one-pan wonders. Rummage through your fridge, see what needs to be used up, add eggs, and a satisfying breakfast (or dinner) is ready in mere minutes. In this Greek-inspired version, baby spinach, onions, feta cheese, and cherry tomatoes are sautéed with soft-scrambled eggs. Toast up some pita bread (or make pita chips!) and breakfast is ready!

(Image credit: Maria Siriano)

Pull out your nonstick pan or seasoned cast iron for this recipe, as having a nonstick surface is key here so that the eggs don't stick. Start by cooking onions in olive oil until nice and soft, then toss in a bag of baby spinach, which wilts down in just minutes.

After all the liquid is cooked out of the spinach, stir in beaten eggs and feta cheese, and then scramble over low heat until the eggs are custardy and almost set. Taking your time over low heat means that the eggs won't brown or get tough, but don't worry — the eggs will still cook in just a few minutes. After the eggs are ready, stir in cherry tomatoes for a pop of bright color and some sweetness.

I like to pile the scramble on triangles of pita bread, but some thick-cut wheat toast would also be a great accompaniment to this easy vegetarian scramble!

(Image credit: Maria Siriano)

Greek Scramble

Serves 4

10 large eggs
2/3 cup crumbled feta cheese
1/4 cup milk (not nonfat)
1/2 teaspoon fine salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
1/2 medium yellow onion, diced
5 to 6 ounces baby spinach
1 cup cherry tomatoes, quartered
Toast or toasted pita bread, for serving

Whisk the eggs, feta, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to combine; set aside.

Heat the oil in a large nonstick frying pan or seasoned cast iron skillet over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach, tossing continually, until completely wilted and any liquid has evaporated, about 3 minutes.

Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of about 5 to 6 minutes. (The top of the eggs should still be slightly wet.)

Remove the pan from the heat and fold in the tomatoes. Serve immediately with toast or toasted pita bread.

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