Spinach and Feta Egg Scramble

Preheat oven to 425°F (220°C). Wash 2 pounds of potatoes, cut into 1-inch cubes, and toss with 1 tablespoon olive oil, 1 teaspoon paprika, and a pinch of salt and pepper. Spread on a baking sheet and roast for 25 minutes, turning halfway through.

While potatoes are roasting, crack 16 large eggs into a large bowl. Add 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined and slightly frothy.

Thinly slice 6 green onions, separating the white and green parts. Mince 3 cloves of garlic. Halve 2 cups of cherry tomatoes.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the white parts of the green onions and minced garlic. Sauté for 1 minute until fragrant.

Add 8 cups of fresh spinach to the skillet in batches, stirring until wilted, about 2-3 minutes.

Pour the egg mixture into the skillet with the spinach. Cook on medium-low heat, gently stirring occasionally with a spatula to form soft curds, about 5-6 minutes.

When eggs are almost set but still slightly runny, add 3/4 cup of crumbled feta cheese, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and the halved cherry tomatoes. Continue cooking for another 1-2 minutes until eggs are just set but still moist.

While the eggs finish cooking, toast 8 slices of gluten-free bread and spread with 4 tablespoons of butter. Slice 2 large avocados.

Remove the roasted potatoes from the oven when golden and crispy.

Sprinkle the remaining 1/4 cup of feta cheese and the green parts of the green onions over the egg scramble before serving.

Serve the egg scramble hot with roasted potatoes, buttered gluten-free toast, and sliced avocado on the side.