Breakfast for dinner happens pretty often around here but it can get boring. Inspired by one of our Saturday morning breakfast excursions to First Watch, I came up with this. Not quite an omelet and almost a frittata, it’s easy, healthy, low-carb and delicious.
Top it with whatever strikes your fancy. I’m not wild about olives so I threw a handful of sun-dried tomatoes on mine. A little Parmesan would be a nice touch, maybe a diced pepperoncini or two. Use your imagination!
I made individual plates here. It wouldn’t be too hard to make a bigger version to share.
- Eggs, 3 for each plate
- Fresh Spinach
- Feta Cheese
- Red Bell Pepper, diced
- Red Onion, diced
- Sun-Dried Tomatoes (not shown because I forgot I had them in the pantry)
- Butter or, if you want to be even healthier, non-stick spray
Heat a little butter over medium heat, just until it begins to bubble. Throw in the onions and peppers and cook for a few minutes, just until they soften and begin to brown around the edges.
In a small nonstick frying pan, heat a little butter over medium-low heat, just until it’s melted. Whisk three eggs in a bowl and pour them into the pan.
As they begin to cook, tilt the pan to spread the eggs all the way around to the edges.
As the edges harden a bit, lift them and tilt the pan to let the raw egg run underneath.
Toss in a handful of feta.
Cover the pan and cook over low heat for another minute or two, until the eggs are set and the cheese begins to melt.
Meanwhile, spread a handful of spinach on a plate.
Slide the eggs from the pan onto the spinach. The warm eggs will wilt the spinach just a touch.
Sprinkle with the peppers, onions and whatever else you like. Enjoy!