GREEK EGG SCRAMBLE
Serves 1
2 eggs
1 ounce milk
Freshly ground black pepper
2 sundried tomatoes
½ ounce kalamata olives
.65 ounce feta cheese
Cooking spray, butter, or oil
*need to add sautéed spinach, onions, chopped tomato garnish, perhaps a splash of Greek dressing (develop recipe for own)
1) Heat skillet on medium-low heat. Coat skillet with cooking spray, butter, or oil.
2) Chop olives, onions, and sun-dried tomatoes. Cut feta into chunks and dice the fresh tomato.
3) Sauté the fresh tomatoes in the skillet while whisking together the eggs and milk; when finished sautéing, remove the fresh tomato.
4) Pour olives, onions, and sun-dried tomatoes onto skillet and sauté for thirty seconds.
5) When satisfied, pour eggs into skillet and cover with freshly ground pepper.
6) Occasionally stir the eggs with a spatula. When the eggs are about halfway done, add half of the feta chunks.
7) Continue to cook the eggs, adding the last of the feta just as you are finishing. The eggs should be slightly browned on the bottom (my favorite part 
). Put onto plate when finished cooking and garnish with tomato.
