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July 2003 Issue
Scramblers Part 2
by Ronda L. Halpin
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Continuing our look at dressing up scrambled eggs for your morning meal, we take a look at all of the wonderful produce that's finding its way to farmers' markets, produce stands and grocery stores everywhere. The particular mix featured in this month's recipe stars some of summer's favorites: tomatoes, onions and baby spinach. Add some fresh feta cheese and you've got a Greek-inspired breakfast menu.

You can round out the meal with some warm pita rounds and strong coffee. If you’re feeling particularly festive, serve the meal on bright blue plates alongside crisp, white napkins and open the windows to let a stiff breeze in. If you listen carefully enough, I’m sure you’ll hear the lapping waves of the Mediterranean Sea!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Greek Scrambled Eggs

  • 5 eggs
  • 2 T. sour cream
  • 1 T. butter
  • 1 T. sliced green onions
  • 1/4 c. diced tomatoes
  • 1/4 c. packed baby spinach, chopped
  • 1 oz. feta cheese
  • Salt and pepper to taste
In a medium skillet over medium-high heat, stir the eggs, sour cream and butter. Beat the mixture lightly to break up the eggs. Turn the heat down and stir the eggs constantly until very lightly set, but still creamy --about 8 minutes. Stir in the remaining ingredients and continue cooking until the eggs are set to your tastes. Serve immediately.
  • Yields: 2 servings
  • Preparation Time: 10 minutes
 



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