Eggs are a miracle food in many ways, but what I most appreciate about them is that they make for a quick, nutritious meal any time of the day. These scrambled eggs are great for breakfast, brunch, lunch, and even as an after-school snack for ravenous teenagers. And if I am ever on my own for dinner, these scrambled eggs often make an appearance.
Scrambled Eggs with Spinach and Feta
pinch salt, freshly ground pepper
1 tbsp. olive oil
1/4 onion, diced
1/2 c. chopped fresh spinach
1/4 c. crumbled feta
1. In a small bowl, whisk the eggs with a fork. Add a pinch of salt, and freshly ground pepper.
2. In a small skillet, heat the olive oil, add the onions, and cook over high heat until soft and beginning to turn golden at the edges.
3. Reduce heat to medium and layer the spinach on top of the onions. Pour in the eggs, top with the crumbled feta, and gently scramble until set.
4. Serve immediately.