Tony’s Keto & Mediterranean Take on Mediterranean Scramble at Toast ‘n Jams

Ingredients

• 3 large eggs
• 1 tbsp unsalted butter or olive oil
• 1 cup fresh spinach, roughly chopped
• 2 scallions, sliced (whites and greens separated)
• 2 tbsp sliced black olives
• 1/4 cup Roma tomato, diced (seeds removed to reduce moisture)
• 2 tbsp crumbled Feta cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1 fresh mint leaf, finely minced (just a hint, as per the menu)
• Salted Perfection Lemon Zest Finishing Salt

Instructions

1. Heat a non-stick skillet over medium heat. Add half the butter (or oil).
2. Add the chopped spinach and scallion whites. Sauté for 2-3 minutes until the spinach is fully wilted and the water has evaporated. This step is non-negotiable; wet spinach destroys egg texture. Remove from pan and set aside.
3. Wipe the pan if needed, lower heat to medium-low, and add the remaining fat.
4. Crack eggs into a bowl. Whisk vigorously until the yolks and whites are fully homogenized and slightly aerated.
5. Pour eggs into the pan. Let them sit for 30 seconds to form a base curd, then gently push them toward the center with a spatula.
6. When the eggs are 70% set, fold in the cooked spinach mixture, black olives, oregano, parsley, and that tiny hint of minced mint.
7. Continue to fold gently until the eggs are soft-set but not dry. Remove from heat immediately—carry-over cooking will finish the job.
8. Plate the scramble. Top immediately with the cold diced tomatoes, scallion greens, and crumbled feta.
9. Sprinkle with Salted Perfection Lemon Zest Finishing Salt to brighten the feta without using black pepper.
10. DUNZO!