I thought this would be a nice, easy recipe to have for dinner. I love having “breakfasty” foods for dinner, don’t you? I doubled the recipe, since it only serves 2. I think I my red onion wedges were a little too big. Red onions make me cry like I’ve lost a family member, so at a certain point, I just throw them in the pot and say I’m done. The veggies (probably the red onion, mostly) really discolored the eggs! They were a very unappetizing gray color. When Toby sat down to dinner, he said “What is this??” And then “well, they taste better than they look.” Nothing too special about this dish, other than it’s low in calories.
Vegetable Egg Scramble with Feta
(Everyday Food, Nov. 2011)
time needed: about 20 min.
2 teaspoons extra-virgin olive oil
1 small red onion, cut into 1/2-inch wedges
1 plum tomato, seeded and diced medium
1/2 small zucchini, diced medium
2 ounces baby spinach (1 cup)
2 large eggs plus 4 large egg whites, lightly beaten
Coarse salt and ground pepper
1 1/2 ounces feta, crumbled (3 tablespoons)
In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.
Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between two plates and sprinkle with feta.