Greek Scramble

If you’ve been reading this blog for much time, you likely know that I am a big egg fan and it has become especially so on my Keto friendly diet.  My usual breakfast for a while has been fried or scrambled eggs with a couple ounces of ham or Canadian bacon which makes for around a 300 calorie meal.  With at least another month to go to reach my pre-hip replacement weight goal, I’m ready to get more creative.

I looked at several recipes online and used one from Kitchn for a Greek scramble as my starting point for this dish and to get an idea for ingredient amounts which I cut in half to get just two servings.  The recipe as I made it has about 680 calories total.  You can click on the above link for the original recipe. 

Greek Scramble – Adapted from Kitchn

The Ingredients for two large servings

4 jumbo eggs 

1/3 cup crumbled feta cheese, divided 

1/8 cup milk (not nonfat) 

1/4 teaspoon fine salt, plus more for seasoning

1/8 teaspoon freshly ground black pepper, plus more for seasoning

1/2 tablespoon olive oil  

½ cup onion, diced 

½ cup sweet pepper, diced 

1 tsp minced garlic (added by Larry)

½ tsp Greek seasoning (added by Larry)

3 ounces baby spinach

1/2 cup cherry tomatoes, quartered 

These are really sweet and tasty tomatoes.

The Instructions:

1. Whisk the eggs, ¼ cup feta, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to combine; set aside.

2. Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the onion and pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

3. Add the spinach, tossing continually, until completely wilted and any liquid has evaporated, about 3 minutes.

4. Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, 1 to 2 minutes.

5. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set or nearing your desired doneness level.

6. Fold in the tomatoes and cook another minute. Almost done here.

7. Plate, sprinkle on the remaining feta, and serve immediately with toast or pita, if desired, or fruit for us.

The Verdict:

We both thought it was very good with one exception – it was just a little watery.  So next time I will add the tomatoes shortly after the spinach to get some of the water out of them.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

02/25/22 event date