Greek Scramble

This is a perfect spring scramble. If it’s warm enough, I recommend eating this outside on your patio furniture. If you’ve even brought it out yet. We just barely broke 50 today, but it was very sunny so I spent most of the day outside. Looks like rain the rest of the week! Good thing I got wellies for my birthday last month!

Greek Scramble

If you have a chance to visit the farmer’s market this weekend, get some frost-sweetnened spinach. Not only is it delicious in this scramble, it is a treat all by itself. You can only get it early spring — in the fall the spinach is planted and the shoots die off with the frost. Below the ground, the roots survive by storing up sugars. When spring arrives, the roots start producing extra sweet leaves. By the way, the first outdoor farmer’s market is this weekend (April 20th)! You’ll can definitely catch me there. In my wellies, of course.

Greek Scramble (Printable Recipe)
serves 1

2-3 eggs, lightly whisked with a splash of milk or dairy-free alternative
a few thin slices of red onion
handful fresh spinach

  1. Heat a dab of butter in a pan over medium/medium-low heat. Pour in your lightly whisked eggs. Don’t over stir them while they are cooking. For really delicious, creamy scrambled eggs, cook them low and slow. Every once in a while use a spatula or wooden spoon to scrape from the outsides of the pan toward the middle.
  2. When the eggs are almost all cooked, throw in your onion, feta and spinach. Let cook, stirring occasionally until onion is slightly softened and spinach wilts a bit. I like the spinach to keep a little bit of crunch — not a fan of gloopy soft spinach.
  3. Transfer everything to a plate and season with freshly ground black pepper if desired. No salt needed — the feta is plenty salty.

From Sarah’s Kitchen, With Love


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