The other day I woke up and decided I wanted to make a skillet scramble for breakfast, so I opened the fridge to see what it had to offer. I saw some of the things we frequently have on hand that were nearing their end game. So I figured, why not throw them into my impromptu breakfast. The result – delicious!
This was really quick and easy, very flavorful, and pretty light – all things considered. It was an egg and cheese breakfast, but it wasn’t laden with fatty sausage or bacon. Not that I don’t like sausage and bacon – I do – but sometimes it’s nice to have something a little lighter.
Another perk with this dish is that you can really adjust the amounts easily to customize it for how much you need to make. Since it was just me and Tim, I only made a couple of servings, but you could easily increase it for your family.
Turkey, Feta, and Spinach Scramble
Makes 2 servings
- 4-6 eggs
- 1-2 Tablespoons of milk
- 1 Tablespoon of extra virgin olive oil
- 1/4 onion, diced
- a couple of large handfuls of fresh baby spinach
- 6-8 slices of deli thin sliced turkey
- 1/4 cup feta cheese
- 1-2 scallions, sliced
- salt and pepper to taste
- 1 teaspoon fresh parsley, chopped, optional
Whisk together eggs and milk and season with a little salt and pepper (easy on the salt, the feta will give you a little saltiness too). Set aside.
Heat a large nonstick skillet over medium high heat. Add olive oil and onion and cook until onion is tender, about 3-5 minutes. Add spinach and cook for about a minute, until it wilts. Take spinach and onions out of skillet and set aside. Pour in eggs and allow to cook for a minute or two and then stir. When eggs begin to look like scrambled eggs but aren’t cooked all the way, add in the spinach and onions, turkey, feta, and scallions. Stir to combine and cook another minute until eggs are finished cooking and cheese begins to melt. Garnish with fresh parsley and serve.