Author Notes
The Mediterranean Scramble is one of my staples. The first time it happened was a complete accident, but a delicious one. It's filled with shopped baby spinach, fresh zucchini and a little bit of salty, delicious feta. Whether you make it for breakfast, lunch or dinner, I have a feeling you're going to love it, too! —thecornerktichen
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Ingredients
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2
eggs
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1 tablespoon
milk (or half & half, or cream)
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butter
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1/4 cup
baby spinach, chopped
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2 tablespoons
zucchini, diced
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2 tablespoons
crumbled feta
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salt
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fresh ground pepper
Directions
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In a medium bowl, whisk the eggs and milk until combined.
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Heat a medium pan over medium-low heat. Add just enough butter to coat the bottom of the pan. Once the butter is melted and foamy add the eggs.
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When the eggs begin to set (and not before), use a spatula or wooden spoon, and move the eggs inward towards the center of the pan. Continue around the pan in the same manner.
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As curds start to form, add the spinach, zucchini and feta to the eggs and mix to combine. Continue moving the eggs around the pan until they are fully set.
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Remove the pan from the heat, and transfer the eggs to your plate. Season with salt and pepper.
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Enjoy!
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