Veggie Scramble on Toast
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Veggie Scramble on Toast
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 tsp olive oil
- 3 tbsp onion diced, sweet yellow
- grape tomatoes halves, handful
- 2 cups baby spinach
- Pinch crushed red pepper flakes to taste
- 2 tsp butter
- 4 egg well-beaten
- 2 tbsp milk
- dill to taste, dried
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- 2 lices whole wheat bread toasted & buttered
- feta cheese to taste, crumbled
Instructions
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes.
- Add the tomato halves and spinach along with the crushed red pepper flakes. Cook, stirring constantly, for 2 minutes. Remove from the pan into a bowl, and set aside.
- Heat the butter in the large nonstick skillet over medium heat. Whisk the eggs together well with the milk, sea salt, and freshly cracked pepper, to taste.
- Pour the egg mixture into the hot pan then season with dill, sea salt, and freshly cracked pepper, to taste. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just about cooked to your liking.
- Add the spinach mixture to the skillet and gently combine with the scrambled eggs.
- Meanwhile, place your bread into the toaster and toast; butter the toast when finished.
- Layer the scrambled egg on top of the buttered toast followed by a sprinkling of feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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