The Greek Scramble

Scrambles have endless possibilities.  They can be basic or elaborate or somewhere in between.    There are no hard rules about scrambles or when they have to be eaten, 
so think beyond breakfast - because scrambles are equally delicious for lunch or dinner.


The reason for this post is to inspire you to make different kinds of scrambles.  Ones that go beyond the ham & cheese.

My all time favorite scramble is what I refer to as, The Greek.  It’s always satisfying,  visually colorful and packed with fresh healthy ingredients.  The feta cheese is what makes it Greek and the mushrooms give it a savory meaty bite, whereas the spinach and tomatoes scream - freshness.  As you can see from the photo, I like to pack my scrambles with lots of ingredients, but it's not a requirement.  It's just the way I like it...

The Greek

·         2 – 3 large eggs, lightly beaten

·         a couple of large mushrooms

·         a handful of spinach

·         about ¼ of a large tomato

·         a couple Tbsp. feta cheese

·         a dash or two of black pepper

·         garlic (optional)

You don’t really need to add the garlic (sometimes I do, sometimes I don’t) because the feta cheese adds a lot of punch, all by itself.

There are just a few basic steps to make a delicious 

Greek Scramble.

Lightly brown the mushrooms in a little bit of oil to bring out their flavor. 

When the mushrooms are golden, add the tomatoes and a handful of spinach, then pour the eggs over the spinach; mix it to blend and cook the eggs about 2/3 way through.  Place the feta cheese over the top, but instead of just scrambling it…

Start folding in the outer edges of the scramble over the top of the cheese so the cheese stays more in the middle of the scramble and not just melt and stick to the pan.

I add pepper to this scramble, but I don’t add salt because feta is salty.