Food & Cooking Recipes Breakfast & Brunch Recipes Vegetable Egg Scramble with Feta 2.6 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 20, 2020 Print Rate It Share Share Tweet Pin Email Servings: 2 Get your veggie fix early with a scramble that packs in plenty of bold flavors. Ingredients 2 teaspoons extra-virgin olive oil 1 small red onion, cut into ½-inch wedges 1 plum tomato, seeded and diced medium ½ 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 ½ ounces feta, crumbled (3 tablespoons) Directions 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. 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. Rate it Print