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⇄

Dice the bell peppers and onion into small, even pieces; mince the garlic; rinse and pat dry the baby spinach; halve the cherry tomatoes; crumble the feta cheese if not pre-crumbled; 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⇄

Heat olive oil in a large skillet over medium-high heat at approximately 180°C; add ground beef and cook for 5 minutes, breaking it into small crumbles with a wooden spoon until browned with a crisp crust; stir in diced bell peppers, onion, garlic, oregano, cumin, and smoked paprika; sauté for an additional 3 minutes until peppers soften and spices release a fragrant aroma; 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⇄

In a large mixing bowl, combine baby spinach and halved cherry tomatoes; drizzle with olive oil and lemon juice, then toss gently to coat evenly; sprinkle crumbled feta cheese over the top and season lightly with salt and pepper; 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⇄

Reduce skillet heat to medium-low, around 120°C; crack eggs directly into the skillet over the beef and pepper mixture; 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; remove from heat immediately to prevent overcooking; 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.