Scrambled Eggs with Spinach and Feta paired with Sautéed Zucchini and Tomato Medley

Gather and measure all ingredients. Crack eggs into a bowl, whisk with a pinch of salt and pepper, and set aside. Wash and roughly chop spinach, slice zucchini into half-moons, halve cherry tomatoes, and mince garlic.

Heat olive oil in a large non-stick skillet over medium heat at 165°C. Add minced garlic and sauté for 30 seconds until fragrant, then add zucchini slices. Cook for 5-6 minutes, stirring occasionally, until zucchini begins to soften and turn golden on the edges.

In a separate non-stick pan, heat olive oil over medium heat at 165°C. Add spinach and sauté for 1-2 minutes, stirring frequently, until wilted and bright green.

Add halved cherry tomatoes to the zucchini skillet. Season with salt and pepper, and cook for 3-4 minutes at 165°C, stirring occasionally, until tomatoes soften and release their juices, creating a light sauce.

Pour the whisked eggs into the pan with the wilted spinach. Reduce heat to low-medium at 150°C and stir gently with a spatula for 2-3 minutes, pushing the eggs from one side of the pan to the other, until just set and softly curdled.

Sprinkle crumbled feta over the eggs in the last 30 seconds of cooking at 150°C. Stir lightly to distribute the cheese, allowing it to soften slightly without fully melting. Remove from heat immediately.

Check the zucchini and tomato medley; ensure vegetables are tender but not mushy. If needed, cook for an additional 1-2 minutes at 165°C. Remove from heat when ready to serve.