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

Ingredients

• 3 large eggs
• 1 tablespoon unsalted butter (or olive oil)
• 1/2 cup fresh spinach, roughly chopped
• 1 scallion (green onion), sliced
• 2 tablespoons black olives, sliced
• 1/4 cup fresh tomato, diced
• 2 tablespoons Feta cheese, crumbled
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1 pinch dried mint (the secret)
• 2 slices sourdough bread (for serving)
• Butter (for toast)
• 1/2 teaspoon Perfect Salt

Instructions

1. Crack the eggs into a bowl. Add the oregano, parsley, that pinch of mint, and the Perfect Salt. Whisk vigorously until the yolks and whites are fully combined and aerated.
2. Heat a non-stick skillet over medium heat. Add the butter and let it melt until it just starts to foam.
3. Toss in the chopped spinach and sliced scallions. Sauté them for about 60 seconds just to wilt the spinach and release the onion flavor. Do not brown them.
4. Pour the seasoned egg mixture into the pan. Let it sit for a moment to set the bottom, then gently push the eggs toward the center with a spatula.
5. Toss in the sliced black olives. Continue to fold the eggs gently. We want fluffy curds, not rubbery bits. Remove from heat while they are still slightly glossy; carry-over cooking will finish them.
6. Slide the eggs onto a plate. Immediately top with the fresh diced tomatoes and crumbled Feta cheese.
7. Serve alongside two slices of buttered sourdough toast.
8. DUNZO!