Name: Spinach Feta Scramble with Tomato Basil Salad
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ (113 g) pkg crumbled feta cheese; 12 eggs; 1 ½ small pkgs fresh basil; 6 tomatoes; black pepper; extra virgin olive oil; salt

Spinach Feta Scramble with Tomato Basil SaladSpinach Feta Scramble with Tomato Basil Salad — a 20-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ (113 g) pkg crumbled feta cheese

12 eggs

1 ½ small pkgs fresh basil

6 tomatoes

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry tomatoes; slice into wedges and place in a large bowl with oil, salt, and pepper.

Wash and dry the basil; pick the leaves off the stems and slice into ribbons. Add to the bowl with the tomatoes and toss gently to combine the salad; set aside.

Crack the eggs into a large bowl and season with pepper; whisk together.

Preheat a large nonstick skillet over medium heat.

Add spinach and feta to eggs and stir gently to combine.

Add oil to the skillet and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny. Cook in batches if necessary.

To serve, divide eggs and tomato salad between plates. Enjoy!

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