Ingredients:

  • 1 tsp Olive Oil Spray
  • 1/4 medium Red Onion, finely diced
  • 1/2 small Red Bell Pepper, finely diced
  • 1 large handful Fresh Spinach
  • 1 small clove Garlic, minced
  • Pinch of Dried Oregano
  • 2 Large Eggs
  • 1 tbsp Milk or Water
  • Salt and Freshly Ground Black Pepper, to taste
  • 30g Reduced-Fat Feta Cheese, crumbled
  • Optional Garnish: Fresh Parsley, chopped

Instructions:

  1. Prepare Eggs: Crack eggs into the bowl. Add milk/water, salt, and pepper. Whisk vigorously until just combined and slightly frothy. Set aside.
  2. Sauté Aromatics: Heat the non-stick pan over medium heat, using the oil spray. Add the diced onion and red pepper. Sauté for 3-4 minutes until softened.
  3. Add Flavour: Stir in the minced garlic and dried oregano. Cook for 30 seconds until fragrant—do not let the garlic burn!
  4. Wilt Greens: Add the fresh spinach to the pan. Stir constantly until it has completely wilted down (about 1 minute). Spread the vegetable mixture evenly across the base of the pan.
  5. Scramble: Pour the whisked eggs evenly over the vegetables. Let the edges set for about 1 minute without stirring.
  6. Cook Through: Using the spatula, gently push the cooked egg from the edge towards the centre, tilting the pan so the uncooked egg runs underneath. Repeat until most of the egg is just set but still slightly wet on top.
  7. Finish and Serve: Remove the pan from the heat. Immediately scatter the crumbled feta evenly over the top. Let it sit for 1 minute to soften slightly. Transfer the entire scramble onto a plate, garnish with parsley, and serve immediately.