A quick skillet dinner that turns eggs into something substantial, with feta as its salty, tangy spine. This shelf gives you the centerpiece; you build around it with what you have at hand. Dinner is ready in under twenty minutes.

Serves 2. 15 minutes, 12 at the stove.

About 500 calories a serving, 28 g protein, 15 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 1 garlic clove. Chop 3 ounces of spinach and slice 2 medium tomatoes into wedges. Crack 6 eggs into a bowl and whisk with a pinch of salt and pepper.
2. Heat 2 tablespoons butter in a skillet over medium-high heat until foaming. Add the onion and cook, stirring, until it softens, about 3 minutes.3 min
3. Pour the eggs into the skillet and stir gently from the edges toward the center as they set, about 2 minutes, letting uncooked egg reach the hot surface. When the eggs are half-set, push them to the side and add the garlic and spinach, stirring until the spinach wilts into the eggs, about 1 minute more.3 min
4. Scatter 1 cup of crumbled feta over the scramble and fold it in gently along with the tomato wedges. Cook until the eggs are set but still moist, about 1 minute. Taste and adjust salt and pepper.1 min

Note Swap spinach for arugula or any leafy green. Leftovers keep in the refrigerator for one day; eat cold or reheat gently. Serve with flatbread or over rice to stretch the dish.