Greek Scramble

Serves 4


What You’ll Need:

A Large Bowl

A Whisk

A Sharp Kitchen Knife

A Heavy-Bottomed Stainless Steal or ‘Clean’ Non -Stick Pan




8 Large Eggs, Organic

1/4 Tsp Sea Salt

1/2 Tsp Dried Oregano

1 Tsp Garlic, Minced

Shakes of Hot Sauce to Personal Taste

1 Tbsp Olive Oil

2 Cups Fresh Organic Spinach, Packed

1/2 Cup Sun Dried Tomatoes in Oil, Drained, Sliced

2 oz Feta Cheese, Crumbled


How To Put It Together:

1) In a large bowl, whisk together the eggs, sea salt, dried oregano, garlic and hot sauce; set aside.

2) Preheat a pan over medium-high heat. You will know that the pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating from the pan. Add the olive oil; swirl it around the pan. Add the spinach and sautee until just wilted. Add the eggs to the pan, then sprinkle first the sundries tomatoes then the feta around the entirety of the pan. Move the egg mixture around the pan until the eggs are just set. Divide among four plates.

3) Serve and enjoy!


Nina’s Tasty Tip:

Grape tomatoes may be substituted for the sun-dried tomatoes in this dish. Use 1 1/2 cups grape tomatoes as a replacement.



244 Calories
16 Grams Protein
18 Grams Total Fat
6 Grams Saturated Fat
0 Grams Trans fat
5 Grams Carbohydrate
1 Gram Fiber
1 Gram Sugar
95% RDA of Vitamin K
49% RDA of Selenium
43% RDA of Vitamin A
40% RDA of Riboflavin
31% RDA of Vitamin C
27% RDA of Phosphorus
25% RDA of Vitamin B12
21% RDA of Folate
15% RDA of Calcium
15% RDA of Iron
14% RDA of Vitamin B6
14% RDA of Copper
13% RDA of Manganese
13% RDA of Potassium
• Glycemic load: 3