Name: Vito's Mediterranean Scram Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups russet or Yukon Gold potatoes (peeled, small dice); 2 tbs olive oil (for frying potatoes); 1 tsp salt (for potatoes); 0.5 tsp black pepper (freshly ground, for potatoes); 4 slices bread slices (thick-cut, toasted); 2 tbs butter (for toasting bread, optional); 1 white or yellow onion (small, thinly sliced); 2 tsp garlic (cloves, minced); 1 cups cremini or button mushrooms (sliced); 1 cups cherry tomatoes (halved) or diced tomato; 2 cups fresh baby spinach (packed); 2 tbs fresh parsley (chopped, optional); 6 large eggs; 3 tbs milk or cream; 0.75 cups feta cheese (crumbled); 0.5 tsp salt (for eggs); 0.25 tsp black pepper (for eggs); 6 slices bacon (thick-cut, chopped); 1 tbs olive oil or bacon fat (for pan as needed); 1 tsp lemon juice (optional, for brightness)

Method

Potato & base

Prep potatoes

Peel (if desired) and small-dice potatoes into roughly 1/2-inch cubes so they cook evenly. Rinse in cold water and pat dry with a towel.

Cook potatoes

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (use a larger skillet or cook in batches). Sprinkle 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until edges are golden and cubes are tender when pierced with a fork, about 12–15 minutes. Reduce heat to medium if browning too quickly. Transfer potatoes to a plate and keep warm.

Toast bread

While potatoes cook, toast 4 slices of thick bread until golden. Spread butter if using. Keep warm or place under foil.

Bacon & vegetables

Cook bacon

In the same skillet (wipe out if burnt), add chopped bacon and cook over medium heat until crisp, 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving rendered fat in the pan. Reserve a tablespoon of bacon for garnish if desired. If pan is very greasy, remove excess fat leaving about 1 tbs.

Sauté aromatics

Add 1 tbs olive oil (or use bacon fat) to the skillet and warm over medium. Add thinly sliced onion and sauté 3–4 minutes until translucent. Add minced garlic and sliced mushrooms; cook 4–5 minutes until mushrooms release moisture and begin to brown.

Add tomatoes and spinach

Stir in halved cherry tomatoes and cook 1–2 minutes until they start to soften. Add packed spinach and cook, tossing, until wilted, about 1–2 minutes. Season vegetable mix lightly with a pinch of salt and pepper. Return cooked potatoes and most of the crisp bacon to the pan and stir to combine, scraping up any brown bits. Taste and adjust seasoning.

Eggs & finishing

Whisk eggs

In a bowl, whisk together 6 large eggs, 3 tbs milk or cream, 1/2 tsp salt, and 1/4 tsp black pepper until combined and slightly foamy.

Add eggs to skillet

Reduce heat to medium-low so eggs set gently. Pour egg mixture evenly over the potato-vegetable-bacon mixture in the skillet. Allow eggs to settle for 20–30 seconds, then gently stir and fold with a spatula to create soft curds, scraping the bottom so eggs don't stick. Continue cooking until eggs are mostly set but still slightly creamy, about 3–4 minutes.

Add feta and finish

Sprinkle 3/4 cup crumbled feta over the scrambled mixture and fold once to distribute. Cook another 30–60 seconds until feta warms and eggs are cooked through but tender. Remove from heat. Stir in 2 tbs chopped parsley and 1 tsp lemon juice if using. Taste and adjust salt and pepper (remember feta and bacon add salt).

Assemble and serve

Divide warm toasted bread among 4 plates. Spoon Mediterranean Scram generously over the toasts (or serve alongside). Garnish with reserved bacon bits and an extra sprinkle of feta if desired. Serve immediately.