Sunlight Cafe: Greek Scramble

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* Exported from MasterCook Mac *

 

Greek Scramble

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 4 Preparation Time :0:00

Categories : breakfast and brunch Sunlight Cafe

 

Amount Measure Ingredient -- Preparation Method

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6 large eggs -- (6 to 8)

3 tablespoons fresh mint -- minced

1 tablespoon flat-leaf parsley -- minced

1 teaspoon fresh oregano -- minced

2 tablespoons scallion -- minced

freshly ground black pepper

1 tablespoon olive oil

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2 cups spinach -- (packed)

1 cup crumbled feta

1 cup ripe tomatoes -- diced

- or halved cherry tomatoes

 

A bright green quartet of fresh herbs (mint, scallions, parsley, and

oregano) teams up with freshly cooked spinach to infuse scrambled eggs

with Mediterranean soul. Laced throughout with crumbled feta - which is

as much a seasoning as it is a cheese - this dish needs no salt. Just

grind in a generous amount of black pepper and you're good to go.

 

I like to serve this dish with thin slices of freshly toasted sourdough

walnut bread. A mini-food processor makes short work of mincing the

herbs. If you can't find fresh oregano, substitute 1/2 teaspoon dried

oregano.

 

Makes 4 servings

Preparation time: 15 minutes

 

Break the eggs into a medium-sized bowl and beat with a whisk until

smooth. Stir in the herbs and scallion and grind in a good amount of

black pepper.

 

Place a 10 inch skillet or saute pan over medium heat. After several

minutes, add the olive oil, wait about 10 seconds, then swirl to coat

the pan. Turn the heat up to medium-high, add the spinach and saute for

2 to 3 minutes, or until the spinach has wilted and turned a deep green.

 

With the heat still at medium-high, pour the eggs into the pan,

scrambling them slowly As the eggs begin to set, push the curds from

the bottom to one side, allowing uncooked egg to flow into contact with

the pan. The spinach will blend into the eggs.

 

When the eggs are mostly set but still slightly wet, sprinkle in the

crumbled feta. Continue scrambling slowly, allowing the cheese to melt

slightly into the eggs. After about a minute, stir in the tomatoes.

Cook for just a few seconds longer, or until the eggs are done to your

liking. Serve right away.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 151 Calories; 11g Fat (66%

calories from fat); 10g Protein; 3g Carbohydrate; 323mg Cholesterol;

118mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

 

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