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Friday, February 11, 2011

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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