Greek Breakfast Scramble

Perhaps we eat omelets over "scrambles" because omelets look prettier?  It seems to me they are basically the same thing, but with scrambles the mix-ins scattered throughout the egg.  I actually prefer scattered through.  So I made another Greek themed breakfast this morning, scramble style. 

Greek Breakfast Scramble

Ingredients:
1 whole egg, plus 1 egg white, lightly beaten with about a teaspoon of Skim milk
Spinach, (about a hand full)
Capers
1 tablespoon roasted Red Pepper, chopped
Black Pepper and Salt, added to taste
1-2 Tablespoons Feta Cheese

Warm a non-stick skillet, with a couple of sprays of non-stick cooking spray over Medium-Low heat. 

Add in the hand full of spinach, capers (As many capers as you, like I used about a fork full.), and roasted red peppers.  Saute the ingredients until spinach wilts and peppers are heated through.

Slowly pour the lightly beaten eggs over spinach mixture. 

 

Use a non-stick spatula to gently stir the eggs through the spinach, and turn eggs as needed to cook on all sides. 

(Remember, the secret to fluffy eggs is not to stir them too often..

You can see below I like to let the bottom of the egg start to set a bit before I stir.)

Once mixture cook through, about 3-5 minutes sprinkle feta cheese over warm eggs. 

Add in salt and pepper to taste.

Carb lovers can make this a "complete breakfast" by adding a side of whole wheat toast.

This is still a wonderfully colorful dish.  Scrambles are not as pretty and neatly folded as omelets are, but has all the same possible toppings and flavors.  In my opinion scrambles are much faster, and only one pan is needed.  (Which makes for quicker clean-up.)

You can also add meat to this dish if you prefer.  Just brown sausage, ham, or bacon right in the same pan before adding in the spinach or other desired toppings. 

This is very versatile for any picky eaters in your house.  Just mix and match your favorite omelet stuffing's to suite.