Spring brings those tender greens and I love them for breakfast. Add some red pepper and feta cheese and it’s fantastic – an easy and quick and delicious! Here is a recipe for four…
What you need:
- 2 cups of spinach
- 2 cups of arugula
- 4 oz crumbled feta cheese
- 1 cup chopped fire roasted red peppers (you can get them in a jar)
- 2 teaspoons crushed fresh garlic
- 2 tablespoons olive oil
- 6 eggs
How to Do it:
Heat a cast iron skillet on medium high. Add the olive oil and heat. Drop a small piece of garlic in the pan. When it begins to sizzle, add the rest of the garlic, the spinach and the arugula. When the greens begin to wilt, add the pepper and gently sauté. Add salt and pepper to taste.
While the vegetables are cooking, crack the eggs and beat them well.
Pour the eggs over the vegetables, making sure they are spread evenly around the pan. Sprinkle the feta evenly over the eggs.
Cover and cook on low until the eggs are set, about 5 -8 minutes. Watch carefully to make sure the bottom doesn’t burn.
When the eggs are set, fold in half, cut in 1/4ths and serve hot.
We added some andouille sausage on the side – nice spicy compliment to the mild omelet.
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