Cat Cora’s Greek Egg Scramble with "Tomato Raisins"
Start your day right with this flavorful and protein-packed Greek egg scramble. Tomatoes and feta add the perfect finishing touch.
- 2 cups fresh cherry tomatoes
- 4 sprays olive oil cooking spray
- 1 tsp kosher salt
- 10 large eggs
- 1/3 cup plain fat free Greek yogurt
- 1 Tbsp dill
- 1/4 tsp fresh, chopped black pepper
- 10 oz freshly ground fresh baby spinach
- 6 Tbsp crumbled feta cheese
To make tomato raisins, preheat oven to 400°F. Place tomatoes on a rimmed baking sheet; coat with cooking spray and toss with salt. Roast until soft and wrinkly, shaking pan halfway through cooking to turn tomatoes, about 15-20 minutes. Remove from oven; let cool. (If you’re not using the tomatoes right away, transfer to a bowl, cover, and refrigerate. Serve chilled or let them come to room temperature for 20 minutes before serving.
Place eggs, yogurt, dill, and pepper in a large bowl; whisk until eggs are broken up and mixture is thoroughly combined. Set aside.
Coat a large nonstick skillet with cooking spray; set over medium heat. When hot, add spinach (in batches, if necessary); cook, turning constantly with a rubber spatula, until wilted, about 5 minutes.
Add spinach and tomato raisins to egg mixture; stir to coat.
Off heat, coat same skillet with more cooking spray; setover medium heat. Add spinach-egg mixture; cook, stirring occasionally, until eggs are your desired degree of doneness, 3-5 minutes. Serve sprinkled with feta; season to taste (optional).
Serving size: 1 c plus 1 1/2 Tbsp feta
Recipe provided by Chef Cat Cora