Sunrise Spinach and Feta Scramble

Dice 1 medium red bell pepper and 1/2 medium red onion. Halve 1 cup of cherry tomatoes. Roughly chop 3 cups of fresh spinach. Crumble 1/2 cup of feta cheese if not already crumbled.

In a large bowl, whisk together 8 eggs, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

Add the diced red bell pepper to the skillet and cook for another 2-3 minutes until slightly softened.

Add the halved cherry tomatoes and 1/2 teaspoon of dried oregano. Cook for 2 minutes, stirring occasionally.

Add the chopped spinach to the skillet and cook for 1-2 minutes until just wilted.

Reduce heat to medium-low and pour the egg mixture into the skillet. Gently stir with a spatula, allowing the eggs to cook slowly.

When the eggs are about halfway cooked (still moist but beginning to set), sprinkle in the crumbled feta cheese.

Continue to cook, gently folding the eggs until they are just set but still moist, about 2-3 more minutes. Remove from heat.

While the eggs are cooking, toast 8 slices of whole wheat bread and spread with 2 tablespoons of butter.

Sprinkle the scramble with 2 tablespoons of chopped fresh parsley before serving.

Serve the scramble hot with buttered toast on the side.