This simple egg dish delivers the same delicious punch of a classic Greek omelet (spinach, feta and eggs) without the fuss of actually making an omelet. There’s no flipping, no filling and no folding. Everything gets scrambled together! How easy is that? Easy!
Note: Swap in marinated feta or herb-marinated goat cheese like Meredith Dairy for additional flavor.
- One 5-ounce bag baby spinach
- 4 large eggs
- Salt and freshly ground pepper
- 1/2 cup crumbled feta
- 1½ tablespoons extra–virgin olive oil
1. Heat 2 tablespoons of water in a medium–size nonstick skillet. Add the spinach and cook, stirring, until wilted, about 2 minutes. Drain and press out the excess water. Wipe out the pan.
2. In a medium bowl, whisk the eggs and season lightly with salt and pepper. Add the spinach and feta.
3. Heat the oil in the skillet until shimmering. Add the egg mixture and cook over moderate heat, stirring gently until the eggs form large curds, about 3 minutes. Serve with toast.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.