Ingredients:

  • 2 large Organic Eggs
  • 2 cups Fresh Baby Spinach (approx. 60g), packed
  • 1 tbsp Extra Virgin Olive Oil (15ml)
  • 2 tbsp Red Bell Pepper, finely diced (approx. 20g)
  • 1 tbsp Red Onion, minced (approx. 10g)
  • 1 clove Garlic, minced
  • 1 tbsp Feta Cheese crumbles
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Kosher salt
  • 1/8 tsp Freshly cracked black pepper

Instructions:

  1. Finely dice the 2 tbsp red bell pepper and mince the 1 tbsp red onion and 1 clove garlic.
  2. Beat the 2 large organic eggs with the 1/4 tsp ground nutmeg, salt, and pepper in a small bowl.
  3. Place your skillet over medium low heat and add the 1 tbsp extra virgin olive oil. Wait until the oil shimmers slightly before adding the vegetables.
  4. Toss in the red onion and bell pepper. Cook for 2 minutes until the onion is translucent and the peppers have softened.
  5. Stir in the minced garlic. Sauté for 30 seconds until fragrant, being careful not to let it turn brown and bitter.
  6. Add the 2 cups of fresh baby spinach to the pan. Cook for 1 minute until it collapses and turns bright green.
  7. Turn the heat to low and pour the egg mixture over the vegetables. Cook for 2 minutes while gently folding with a spatula.
  8. Sprinkle the 1 tbsp feta cheese crumbles over the eggs when they are still slightly wet.
  9. Continue folding for another 30 seconds until the eggs are set but still glistening.
  10. Move the mixture immediately to a plate to prevent carryover cooking. Enjoy while the steam is still rising.