I love eggs. I love them every which way, and some mornings I wake up & the first thing I think about is how badly I want a nice soft scrambled egg with toast to use as the vehicle in which it enters my mouth. As I try to keep my girlish figure so often in between my feasting sessions: simplification, healthy, delicious= all the things I try to incorporate when I make my meals throughout the week. I have found having eggs for more than just breakfast makes for a quick & satisfying warm your tummy dinner or lunch. This scramble is a creation that I covet, even though it is simple & obvious. Enjoy & hope you find this little week night bite to fulfill all your cravings while keeping your waistline.
Feta & Spinach Scramble
1 Cup Spinach
1-2 Tbs Butter
Salt & Pepper
Note: Do not over salt this dish, because feta is a very salty cheese that will lend a lot of seasoning.
Start by chopping your scallions & sauteing them in the butter on medium high heat. After 1-2 minutes add your spinach, I used leaf spinach that I tore up to make it easier to cook. Season with salt & pepper and saute the spinach until it stars to wilt.
Crack & scramble your eggs and season with a little salt & fresh pepper. Stir around for a second, turn your heat down to medium & cook your eggs turning every 20-30 seconds. As it starts to come together add in your feta crumbles & finish cooking until your preferred style, I like mine soft but cooked through. I served this with dark rye & sliced Roma's with kosher salt, delicious pairing! Now how easy was that???