2 large eggs
kosher salt and black pepper
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons crumbled Feta
In a medium bowl, beat the eggs with a pinch each of salt and pepper.
Melt the butter in a medium nonstick skillet over medium heat. Add the butter, swirling it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the unset eggs to run from the center to the sides. (Adjust the heat if necessary to prevent browning.) Continue to cook until a thin layer of unset egg is visible on top.
Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve
|Mother's day present by Aishwarya|