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- Vegetable Egg Scramble with Feta
Vegetable Egg Scramble with Feta
Eggs scrambled in a skillet with onion, tomato, zucchini, spinach, and crumbled feta.
Adapted from Martha Stewart, by Martha Stewart Test Kitchen
- Gluten-free
- Celiac
- Hashimoto's
- Balanced
- Crohn’s and colitis
- Vegetarian
- Gluten-free breakfast
- Gluten-free lunch
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small red onion, cut into ½-inch wedges
- 1 plum tomato, seeded and diced medium
- 1/2 small zucchini, diced medium
- 2 ounces baby spinach (1 cup)
- 2 large eggs plus 4 large egg whites, lightly beaten
- Coarse salt and ground pepper
- 1 1/2 ounces feta, crumbled (3 tablespoons)
Method
- In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.5 min timer
- Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between 2 plates and sprinkle with feta.1 min timer
Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Balanced recipes, Crohn’s and colitis recipes, Vegetarian recipes, Gluten-free breakfast recipes, Gluten-free lunch recipes.