Spinach, Tomato, & Feta Scramble

I first had these eggs at Cafe 11. I immediately fell in love and since they only serve them for weekend brunch (which is not nearly enough), I had to make my own.

You will need:
Spinach
Tomato
Feta
Eggs

First you need to wilt the spinach in a skillet. I usually use baby spinach leaves. Just put about one tablespoon of olive oil in the skillet and add one big handful of spinach per person. It looks like a lot but it cooks down. Cook over medium to medium-high heat. On my stove that is 7 out of 10. Also add some salt and pepper while it is cooking for more flavor.

When the spinach is almost finished I add the tomatoes (small dice). I use Roma tomatoes. Before dicing them, quarter the tomatoes and take out the guts (you know, the slimy part with the seeds), you don't want all of that water in your eggs. Let the tomatoes cook with the spinach for about a minute.

Then add scrambled eggs. I generally use two eggs for each person.

When the eggs are almost finished, add the feta cheese, I think Athenos is the best. Use as much or as little as you like.

Best served with mimosas!

Tip: You can use frozen spinach instead. If you do this let the spinach thaw first, and then drain it throughly.