, , , , , , , ,

We enjoy breakfast for dinner at least once a month.  It’s my oldest’s {second} favorite dinner.  I wouldn’t normally toss in all of the veggies for the boys, but it’s so much better with them than without and I love the color they add to the finished dish.  If you don’t have feta on hand, why not add in goat cheese.

It’s such a dreary and rainy day here and this egg scramble reminds me of spring.

Use a wire whisk to combine 4 large eggs, 2 tbsp of milk with 1-2 tbsp fresh, chopped parsley.

Roughly chop 1 cup of spinach and chop 1/2 of a yellow bell pepper.  I used a microplane grater to grate 1/4 cup of carrot.

In a medium-sized skillet, saute the bell pepper and carrot in 1 tbsp of unsalted butter just until vegetables are softened and tender.

I toasted a couple of slices of whole wheat bread to go along with the garden scramble.

If you know my boys {and their tastes} this will receive some looks at the table, however, the adults in household will really enjoy it especially if some bacon is served alongside.  And by the adults, I mean my husband.

Garden Scramble with Feta Cheese


4 large eggs

2 tbsp milk

1-2 tbsp flat-leaf parsley (Italian), chopped

1/4 cup grated carrot

1/2 cup (half of a medium pepper) yellow bell pepper, chopped

1 cup fresh spinach, roughly chopped

3 tbsp unsalted butter, divided

Kosher salt and freshly ground black pepper

6 tbsp feta cheese, crumbled


In a medium-sized mixing bowl using a wire whisk, combine the eggs with the milk.  Next, add in the chopped parsley and combine with the egg-milk mixture.  Set aside.

Over medium heat saute the carrot and bell pepper in 1 tbsp butter in a skillet until bell pepper has softened (but not browned).  Remove from heat and keep warm.

Pour egg mixture into 10-inch skillet  and cook over medium-low heat for 1 minute until eggs begin to set slightly.  Using a a spatula, begin to pull it through the egg mixture to form large curds.   Gently fold in spinach and cooked vegetables.  Eggs should be soft and moist, but not runny.  Season to taste with salt and black pepper.  Serve on individual plates and sprinkle each serving with crumbled feta cheese.

Serves: 4