Monday, May 2, 2011

Spinach, Feta and Tomato Scrambled Eggs


One of the best things about life after grad school is that you can actually enjoy your weekends without constantly feeling guilty about not working on research. While trying to take full advantage of free weekends, I have become more serious about brunch. I discovered two delicious frittata recipes for larger brunches- Michael Chiarello's zucchini parmesan frittata and a shiitake mushroom and scallion frittata. For a more lazy weekend brunch, some of my recent favorites included baked eggs with parmesan, rosemary, and thyme, Mediterranean scrambled eggs with kalamata olives/ feta/ red and yellow bell peppers/ thyme, dill/ scallion/ feta scrambled eggs, gruyere and mustard crouton scrambled eggs, and my absolutely favorite- spinach/ feta/ tomato scrambled eggs.

Folks, these eggs are amazing- softly scrambled eggs with baby spinach sauteed in garlicky goodness, tangy Greek feta, and tomatoes. Even my 3 year old nephew (and his parents) loves these eggs! 

I served the scrambled eggs with slices of juicy cantaloupe and, in the spirit of living in San Francisco, Acme sourdough and Blue Bottle lattes. Absolute happiness.

Spinach, feta, and tomato scrambled eggs
3 large eggs, brought to room temperature
1/3 cup feta, coarsely crumbled
1 1/2 tbsp heavy cream
1/2 tbsp unsalted butter
5 oz fresh baby spinach
2 cloves garlic, minced
1 vine ripened tomato, seeded and chopped
sea salt
fresh ground pepper

In a large bowl, combine eggs, feta, and cream. Season with salt and pepper. Whisk thoroughly and set aside.

Over medium heat, heat butter in a large skillet. When butter starts to foam, add garlic and spinach. Constantly turn the spinach until it is just wilted. Transfer the spinach and to the egg mixture.

On medium-low heat, pour combined mixture into the same skillet. Top with tomatoes. Do not stir until eggs first start to set. Using a wooden spoon or rubber spatula, scrape the eggs towards the center while tilting the pan to distribute the runny parts. The spinach will release moisture as it cooks. Cook until eggs are creamy and soft, and do not overcook unless you intend to do so. Adjust seasoning as needed. Serve immediately with bread and a side of fruit.

Serves 2 to 3.

4 comments:

  1. Those eggs are delish indeed!

    I have a culinary question, Ms. Plate and Pour. Do you have knowledge of/experience with white asparagus? I tried making some tonight and it really didn't turn out well. Hard (well, fussy) to prepare and didn't taste all that good steamed. Any thoughts?

    P.S. Thank you for the Skype date yesterday :)

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  2. HA! Literally just as I am posting that comment, A walks in crunching on the white asparagus and says, "These spears are amazing!" So at least it wasn't a complete failure, though my low opinion still holds.

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  3. Paneer Muknee is sweeping the country. I blame you. Please find me a broom to clean up the remains.

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  4. Reg- I just had braised white asparagus at TFL :-) I find white asparagus tougher but a bit sweeter and less bitter than green asparagus. What didn't you like about the taste? I would try boiling the white asparagus in salted water until crisp tender and then sauteing the stalks on high heat with butter, shallots, sea salt, and pepper and finish with a drizzle of fresh lemon juice and shavings of parmesan. If you want to get fancy, you could saute them with leeks, morels (if you dare!), and thyme.

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