Impromptu Greek Scramble with Kalamata olives, spinach, herbs, and French feta. No scramble is complete on the weekends without a Blood Mary, right? Well, some mornings perhaps garner one more than others. And I felt pretty badass pouring some Minnesota-made Dirty Rotten Biker Hardtail Vodka by Isanti Spirits. Ok I felt badass af. You will too.
I chose the Spooky Dill Pickle Bloody Mix (yes I am lazy that way – no matter how I mix them it’s just usually thicker out of a bottle; don’t judge me!) and it was a nice accompaniment to the scramble, making for a pretty heavily decent, savory meal. I also added my homemade pickles, which will make their way to the blog as soon as summer gets rolling on and my garden is bursting with dill!! Dill is a perfect Greek herb too…I’m a pairing wizard…
French feta is more mild than Greek feta, and I get it at my local Greek grocery store. Venture into your local Greek grocer and I’ll bet there is a wonderful Greek deli there too! I buy my Kalamata olives there too, from an amazing deli full of all kinds of olives and feta to choose from. It’s also a great place in the wintertime to find FRESH dill! Who’s hungry?
I had some frozen, ice-cube shaped herbs in the freezer made from herbs in my garden last fall when I harvested everything. If you have fresh herbs please use them! In the pan is olive oil, thyme, and oregano. Let the herbs season the oil before adding eggs.
I know the colors look fake here. Forgive me, I was a bit hungover. Hence this post! haha. Ok get the eggs going in some butter, then slap some fresh spinach on top and stir until it wilts. If you had a wild night or not, you need your greens!!
Pretty much it. Toss in some Kalamata olives and French feta. Done!
- March 21, 2021
- 20 min
- Print this
- 1 T olive oil
- 2 tsp fresh oregano, chopped
- 2 tsp fresh thyme, chopped
- 4 eggs
- 2 C fresh spinach
- 1/4 cup feta
- 14 Kalamata olives
- Step 1
- In medium non-stick frying pan, simmer the olive oil with the herbs until the herbs are softened. About 2 minutes.
- Step 2
- Crack eggs into a bowl, whisk until mixed well, and add to pan. Gradually stir to get a soft scramble going.
- Step 3
- When eggs are almost cooked through, add spinach and continue to gradually stir until spinach wilts.
- Step 4
- Add feta, olives, and serve.
Song for the Prep: Herringbone Tweed by Dean and Britta
Here’s a song to lullaby groove you through this recipe. I have played this song countless times, and have been a longtime fan of Luna (Dean Wareham founded). Groovy af! Riffs to mend your hangover for sure.