Can’t Get Enough of Your Feta
As a friend of mine put it, you can never have too much feta. And she’s right. I put feta on almost anything, and very generously at that. A dinner salad would be lonely without it. And so would my morning scrambled eggs. Some people add milk to their eggs, I add feta. Thank God for the Greeks.
Spinach and Feta Scramble
3 large eggs
A handful of fresh spinach leaves, thoroughly washed
Whisk eggs in a bowl. Add about a quarter cup of crumbled feta cheese. Just remember, feta is a salty cheese so I usually omit adding salt to the egg mixture. Crack a little bit of black pepper and continue whisking.
Heat olive oil in a pan and add the spinach leaves. When they have begun to wilt, add the egg and feta mixture and turn down the heat. Fold into the spinach. For creamy, melt in your mouth eggs (which is in my opinion how scrambled eggs should be made), you want to cook them in medium to low heat, folding and pushing it around the pan occasionally to prevent eggs from getting burnt. Here comes the next important part: Take them out of the pan before they are done. The eggs should be about 80 to 90 percent done and look a little wet when you take them off the pan, but you can bet your nervous little heart that theywill continue to cook on your plate. By the time you sit down and are ready to stick a fork into that glorious yellow mush, they will be fully cooked. But not overdone.