A scramble is only as good as what goes into it. This version uses olive oil instead of butter, wilted spinach and roasted peppers for substance, and crumbled feta stirred in at the end for salt and creaminess.
Ingredients
Method
- Beat eggs with a pinch of salt and black pepper.
- Heat olive oil in a non-stick pan over medium-low heat. Add spinach and cook for 1 minute until wilted.
- Add the roasted pepper and stir briefly.
- Pour in the eggs. Let them sit for 20 seconds, then gently fold with a spatula, pulling from the edges inward.
- When almost set but still slightly wet, remove from heat. Scatter feta and herbs on top and serve immediately.
