Tuesday, September 18, 2012
In the Kitchen—Greek Scramble
Right now I'm loving Greek Scramble for breakfast. Creamy and salty and tangy, with a bit of citrus and sweet from lemon zest and tomatoes. I use small orange tomatoes from my garden. With a watermelon smoothie* and a slice of garlic bread**, this is a satisfying summer breakfast (yes, it is still summer!). This makes breakfast for one, but is easily doubled.
1 t olive oil
1 t lemon zest
4 kalamata olives, halved
4 cherry or grape tomatoes, halved
about a square inch of feta, preferably goat feta
1 T chopped parsley
1. Heat a small frying pan on medium. Add olive oil.
2. Crack eggs into a small bowl. Add about a teaspoon of water and salt and pepper to taste. Whisk. Add remaining ingredients, crumbling in cheese. Stir.
3. Pour egg business into pan. Stir and flip until eggs are cooked to your liking. Should just take a minute or two.
*Watermelon smoothies are apparently popular in Greece. They are super simple: just put watermelon in the blender.
**A quick way to make garlic bread: toast whatever bread you have on hand, spread with butter or margarine, spread with crushed garlic. You can buy crushed garlic in a jar, and it is basically a delicious sweet paste.