Mediterranean Beef and Pepper Scramble with Spinach and Feta Salad

• 300 g ground beef⇄
• 80 g red bell pepper⇄
• 80 g green bell pepper⇄
• 60 g onion⇄
• 10 g garlic⇄
• 200 g baby spinach⇄
• 80 g feta cheese⇄
• 120 g cherry tomatoes⇄

1. 1.Dice the bell peppers and onion into small, even pieces.
2. 2.Mince the garlic.
3. 3.Rinse and pat dry the baby spinach.
4. 4.Halve the cherry tomatoes.
5. 5.Crumble the feta cheese if not pre-crumbled.
6. 6.Set all ingredients aside in separate bowls for quick access during cooking.

💡 Prepping all ingredients beforehand ensures a smooth cooking process, especially for quick-cooking dishes like scrambles.

• 20 ml extra virgin olive oil⇄
• 300 g ground beef⇄
• 80 g red bell pepper⇄
• 80 g green bell pepper⇄
• 60 g onion⇄
• 10 g garlic⇄
• 3 g dried oregano⇄
• 2 g ground cumin⇄
• 2 g smoked paprika⇄
• 4 g salt⇄
• 2 g black pepper⇄

1. 1.Heat olive oil in a large skillet over medium-high heat at approximately 180°C.
2. 2.Add ground beef and cook for 5 minutes, breaking it into small crumbles with a wooden spoon until browned with a crisp crust.
3. 3.Stir in diced bell peppers, onion, garlic, oregano, cumin, and smoked paprika.
4. 4.Sauté for an additional 3 minutes until peppers soften and spices release a fragrant aroma.
5. 5.Season with salt and pepper.

💡 Let the beef sit undisturbed for the first 2 minutes to develop a deep brown crust, which adds a rich, savory flavor base.

• 200 g baby spinach⇄
• 120 g cherry tomatoes⇄
• 80 g feta cheese⇄
• 30 ml extra virgin olive oil⇄
• 15 ml lemon juice⇄
• 2 g salt⇄
• 1 g black pepper⇄

1. 1.In a large mixing bowl, combine baby spinach and halved cherry tomatoes.
2. 2.Drizzle with olive oil and lemon juice, then toss gently to coat evenly.
3. 3.Sprinkle crumbled feta cheese over the top and season lightly with salt and pepper.
4. 4.Set aside at room temperature to allow flavors to meld.

💡 Dress the salad just before serving to keep the spinach crisp and prevent wilting.

• 6 units large eggs⇄
• 60 g goat cheese⇄
• 20 g walnuts⇄
• 10 g fresh oregano leaves⇄

1. 1.Reduce skillet heat to medium-low, around 120°C.
2. 2.Crack eggs directly into the skillet over the beef and pepper mixture.
3. 3.Stir gently with a spatula, folding the eggs through the mixture to form large, soft curds for 2-3 minutes until just set but still slightly glossy.
4. 4.Remove from heat immediately to prevent overcooking.
5. 5.Crumble goat cheese over the top, scatter with chopped walnuts and fresh oregano leaves.

💡 Take the eggs off the heat when they look slightly underdone, as residual heat will continue cooking them to perfection.