New This Month

Vegetable Egg Scramble with Feta


Get your veggie fix early with a scramble that packs in plenty of bold flavors.

  • Servings: 2

Source: Everyday Food, November 2011


  • 2 teaspoons extra-virgin olive oil
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 plum tomato, seeded and diced medium
  • 1/2 small zucchini, diced medium
  • 2 ounces baby spinach (1 cup)
  • 2 large eggs plus 4 large egg whites, lightly beaten
  • Coarse salt and ground pepper
  • 1 1/2 ounces feta, crumbled (3 tablespoons)


  1. In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.

  2. Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between 2 plates and sprinkle with feta.

Reviews Add a comment

  • MS10570514
    22 MAR, 2017
    How do I subscribe to SOUTHERN LIVING? I am simply dropping Martha's "other" magazine in the trash without taking off the plastic covering.