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Listed in: Breakfast
6 eggs
1 teaspoon water
1/4 teaspoon oregano
1/4 teaspoon each salt and fresh-ground black pepper
1/4 cup (38 g) crumbled feta cheese
2 teaspoons (10 ml) olive oil
4 cups (120 g) chopped fresh spinach
2 ripe plum tomatoes, seeded and chopped
1/4 cup (10 g) sliced fresh basil
1 to 2 tablespoons (5 to 10 g) fresh-grated Parmesan cheese, optional, to taste
In a medium bowl, add the eggs, water, oregano, salt, and pepper, and beat lightly. Stir in the feta and set aside.
Heat the oil in a large skillet over medium heat and add the spinach, stirring to coat.
Cover for 1 to 2 minutes to speed the wilting. Uncover, stir, and add the tomatoes, cooking until the spinach has cooked down and the tomatoes are hot. Pour the eggs over all and cook, turning occasionally. When the eggs are nearly solid, stir in the basil and cook until softly set. Sprinkle on the Parmesan to taste and serve hot.
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