Greek Scramble Recipe

Chop the sun-dried tomatoes into small pieces if not pre-chopped. Halve and pit the olives. Thinly slice the red onion. Rinse and roughly chop or leave baby spinach whole if small.

Crack the eggs into a medium bowl, add the milk, a pinch of salt and pepper, and whisk until uniform and slightly frothy.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add the olive oil and butter; when the butter foams and the oil shimmers (about 30–45 seconds), add the sliced red onion.

Cook the onion, stirring occasionally, until softened and translucent, about 4 minutes. Add the sun-dried tomatoes and olives and cook 1 minute to warm and release flavors.

Add the spinach in handfuls, stirring to wilt. Continue stirring until the spinach is fully wilted and any excess moisture has mostly evaporated, about 2–3 minutes. Season the vegetable mixture with 1/4 tsp sea salt, 1/8 tsp black pepper, and the dried oregano.

Reduce heat to medium-low. Spread the vegetable mixture evenly in the skillet in a single layer. Pour the whisked eggs over the vegetables and let sit undisturbed for 15–20 seconds so edges begin to set.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue this gentle folding motion every 10–15 seconds until the eggs are mostly set but still slightly moist (soft-scrambled texture), about 2–3 minutes total.

When the eggs are nearly done, sprinkle the crumbled feta evenly over the top and fold gently once or twice to distribute without breaking all the curds. Taste and adjust seasoning with the remaining salt and pepper if needed; add red pepper flakes if using.

Remove the skillet from heat while eggs still have a bit of shine (carryover heat will finish cooking). Transfer the Greek scramble to plates or serve directly from the pan.

Garnish with chopped fresh dill or parsley and a squeeze of lemon if desired. Serve immediately with crusty bread, pita, or toast.