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Greek Scramble
An unexpected by-product of a Thanksgiving spent with Phil and Mary Margaret was our
encounter with a new Mollie Katzen cookbook that Mary Margaret was experimenting with.
The initial appeal of this recipe was the distinctive mix of herbs, especially the mint,
and the wilted spinach, all key elements in its success. What surprised us was how much
the diced tomatoes, added at the last instant so as not to cook them, added to the
experience.
| 3 T. fresh mint, minced |
1 T. flat-leaf parsley, minced |
| 1 t. fresh oregano, minced |
2 T. scallions, finely sliced |
| freshly ground black pepper |
6-8 large eggs |
| 1 T. olive oil |
2 c. baby spinach |
| 1 c. feta, crumbled |
1 c. tomatoes, diced |
- Mix together the herbs, scallions, and pepper. Put the eggs in a second bowl and gently
whisk them. Fold in the herb mix.
- Over a medium flame, heat a heavy skillet, one large enough to hold the ingredients but
small enough that the eggs will be about a half inch deep. Add the oil to the pan and
swirl it. Turn the heat up to medium high.
- Add the spinach to the oil. Stir occasionally, sauteing the spinch for 2-3 minutes,
until it wilts and turns a deep green.
- Add the egg mix. Cook the eggs with minimal stirring, mostly pushing them aside to
allow the mix to flow into contact with the pan.
- When the eggs are nearly set, sprinkle them with the cheese. After 1 minute,
stir in the tomatoes. The eggs should be ready to serve in a few seconds.
4 servings
Source: Mollie Katzen's Sunlight Cafe
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