Vegetable Egg Scramble with Feta

2 t. OLIVE MILL Porcini olive oil
1 small red onion, cut into ½” wedges
1 plum tomato, seeded and diced
½ small zucchini, diced medium
2 oz. baby spinach
2 large eggs, plus 4 large egg whites, lightly beaten
Salt and pepper
1 ½ oz. feta, crumbled

In a large skillet, heat oil.  Add onion, tomato and zucchini and cook until vegetables are just tender, about 5 minutes.  Stir in spinach and cook until beginning to wilt.  Season with salt and pepper and add to skillet.  Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes.  To serve, divided between two plates and sprinkle with feta.

Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.