Spanakopita Eggs

I call this spanakopita eggs because it has some of the main Greek ingredients in common: spinach, egg, onions, feta. It does not have layers of buttery phyllo dough, so it's much healthier.

The entire process took less than 10 minutes, so it's perfect for a last minute meal.

Start by sauteing 1/4-1/2 cup onion in olive oil.

When the onions are translucent, about 5 minutes, add in 1-2 beaten eggs. I used one egg and about 1/2 cup of onion. Stir until eggs are cooked. At this point I realized that there is no way to take an attractive picture of scrambling eggs.

Serve over a bed of baby spinach, topped with chopped tomato and a little crumbled feta. That's it, dinner is ready!

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