Eggs Zorba Recipe

Chop & measure

Dice the tomato into small 1/4-inch pieces, thinly slice the red onion, and slice the black olives if not pre-sliced. Rinse and roughly chop or leave baby spinach whole if the leaves are small. Crumble the feta and measure the milk, oil, and seasonings.

Heat a nonstick skillet over medium heat. Add the olive oil and, if using, the butter. Once the fat shimmers and butter is melted, add the sliced red onion and sauté for about 2 minutes until softened and translucent.

Add the diced tomato and cook for 1–2 minutes until it releases some juices and softens. Stir in the spinach and sliced black olives and cook 30–60 seconds until the spinach wilts. Season lightly with a pinch of the salt and a few grinds of black pepper. Reduce heat to medium-low.

In a medium bowl whisk together the eggs, milk, remaining salt, and black pepper until well combined and slightly frothy. This yields tender scrambled eggs.

Pour the egg mixture into the skillet over the softened vegetables. Allow the eggs to set at the edges for about 10–15 seconds, then gently stir and fold with a spatula, scraping the pan bottom to form soft curds. Continue folding slowly until eggs are mostly set but still slightly glossy — about 1–2 minutes depending on heat.

Remove the pan from heat when the eggs are softly set (they will finish cooking in the residual heat). Taste and adjust seasoning if needed.

Transfer the scrambled eggs with vegetables to a serving plate. Sprinkle the crumbled feta evenly over the top. If using, scatter the chopped dill or parsley and drizzle the lemon juice for brightness.

Serve immediately with toast or warm pita. Enjoy.