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

• 12 units large eggs⇄
• 4 cups fresh spinach⇄
• 120 grams feta cheese⇄
• 2 medium zucchini⇄
• 2 cups cherry tomatoes⇄
• 3 tablespoons olive oil⇄
• 1 teaspoon salt⇄
• 0.5 teaspoon black pepper⇄
• 2 cloves garlic⇄

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.

💡 Prep all ingredients in advance to streamline the cooking process since both dishes cook quickly.

• 1.5 tablespoons olive oil⇄
• 2 medium zucchini⇄
• 2 cloves 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.

💡 Avoid overcrowding the pan to ensure even cooking; use a large skillet or cook in batches if needed.

• 1.5 tablespoons olive oil⇄
• 4 cups fresh spinach⇄

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.

💡 Use tongs to quickly turn the spinach for even wilting without overcooking.

• 2 cups cherry tomatoes⇄
• 0.5 teaspoon salt⇄
• 0.25 teaspoon black pepper⇄

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.

💡 Keep the heat moderate to avoid burning the garlic while the tomatoes break down.

• 12 units large eggs⇄
• 0.5 teaspoon salt⇄
• 0.25 teaspoon black pepper⇄

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.

💡 Stir slowly and continuously to achieve a creamy texture without overcooking the eggs.

• 120 grams feta cheese⇄

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.

💡 Add feta at the very end to preserve its tangy flavor and crumbly texture.

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.

💡 Taste and adjust seasoning if necessary before plating to enhance the natural flavors.