Ingredients
Protein & Dairy
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4 large eggs
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2 tbsp milk or plant-based alternative (optional, for fluffier eggs)
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1/4 cup crumbled feta cheese
Vegetables & Flavor
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1 tbsp extra virgin olive oil
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1/4 red onion, thinly sliced
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1/2 cup cherry tomatoes, halved
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1/2 cup baby spinach
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1/4 cup diced red bell pepper
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1/4 cup Kalamata olives, sliced
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1 garlic clove, minced
Herbs & Seasoning
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1/2 tsp dried oregano
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Salt and freshly cracked pepper, to taste
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Fresh parsley or basil, chopped (optional garnish)
Instructions
Wash and slice all vegetables before cooking. This makes the cooking process smooth and stress-free.
In a mixing bowl, crack the eggs and add milk (if using). Whisk until fully combined and slightly frothy. Set aside.
Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté for 2–3 minutes until soft and fragrant.
Toss in cherry tomatoes, bell peppers, and spinach. Cook until the spinach wilts and the tomatoes begin to soften (about 3–4 minutes).
Push veggies to the side of the pan, reduce heat slightly, and pour in the egg mixture. Let it sit for 10 seconds, then gently scramble everything together.
Once the eggs are nearly cooked, add the olives and sprinkle in the feta cheese. Stir lightly, letting the feta soften slightly but not melt completely.
Season with salt, pepper, and oregano. Garnish with fresh herbs. Serve hot with warm pita bread or whole grain toast.