Vegetable Egg Scramble with Feta
2 t. OLIVE MILL Porcini olive oil
1 small red onion, cut into ½” wedges
1 plum tomato, seeded and diced
½ small zucchini, diced medium
2 oz. baby spinach
2 large eggs, plus 4 large egg whites, lightly beaten
Salt and pepper
1 ½ oz. feta, crumbled
In a large skillet, heat oil. Add onion, tomato and zucchini and cook until vegetables are just tender, about 5 minutes. Stir in spinach and cook until beginning to wilt. Season with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divided between two plates and sprinkle with feta.